M. Hervé explains how to unboil an egg:
… when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to ‘uncook’ the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick.
Posted: 26th, February 2008 | In: Strange But True, Twitterings Comment (1) | Follow the Comments on our RSS feed: RSS 2.0 | TrackBack | Permalink
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February 27th, 2008 at 12:51 pm
So that’s the answer. It has been bothering me for years.