How do you unboil a chicken egg?
First you separate the egg white from the yolk and boil it at 194 degrees for 20 minutes. Then you dissolve the egg whites with a chemical called urea and spin it really fast.
The egg whites end up stretching back to their normal shape which restores the proteins to 85 percent of where they started from. If the process can be scaled up it might produce new types of enzymes for home cooks and large food producers, but for now it’s mainly useful in cancer research where proteins need to be refolded.
Image credit goes to the University of California in Irvine.
