Scientists figure out how to 'unboil' an egg

By admin
30 January 2015

Scientists at the University of California Invine have developed a process for making a boiled egg raw again.

Scientists at the University of California Invine have developed a process for making a boiled egg raw again.

“We start with egg whites that have been boiled at 90 degrees C for 20 minutes and put back an important protein to make the egg raw again,” Gregory Weis, professor of chemistry at the university, says in a statement.

Gregory and his team developed a technique whereby entwined proteins can be pulled apart again. After this process you won’t have the same raw egg white but an important protein will have returned.

This breakthrough holds benefits for all fields in which one works with proteins – including cancer research and industrial cheese making.

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