I tried searching online but I’ve mostly gotten results about cocktails that have raw egg in them or science experiments that use uncooked eggs.

I was soaking some eggs in soy sauce and the idea came to mind.

  • Lvxferre@mander.xyz
    4·
    10 months ago

    They tend to fall apart. Takes a bit, and don’t ask me to explain the chemistry, but that’s what happened when I decided to try it.

    I wonder if this isn’t caused by the egg white drying out and becoming smaller, after denaturation forced it to settle. Was the yolk intact?

      • Lvxferre@mander.xyz
        1·
        10 months ago

        Then it was something else.

        This is weird to be honest. Alcohol denatures proteins and absorbs water from organic material, so I’d expect the egg white to be firmer. I wonder if there’s some process that I’m overlooking here?

        • southsamurai
          2·
          10 months ago

          Couldn’t tell you. I don’t have enough knowledge about the interaction between the protein and alcohol to even guess