What about cooking transforms egg whites from a runny, transparent mess to a solid, opaque mass? Albumen (the fancy term for egg white) is mostly a suspension of protein and water. As the egg dances on a hot skillet, the proteins unravel and tangle with each other, giving the egg its familiar solid white color and firm texture.
39mm 1/80 f/5.2 ISO 200, flash bounced off ceiling
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