Яйцо глазами химика

Should eggs be refrigerated? Should they be washed? Why do older eggs peel better after boiling? Where does the green ring around the yolk come from? These may seem like completely different questions. But they all boil down to the same physical, chemical, and biological processes that occur in an egg after it's laid by a hen and continue during cooking. In this video, I'll explain: • how an egg is structured and the purpose of pores in the shell; • why eggs are stored differently in different countries; • what happens to an egg during storage; • how the white and yolk react to heat; • why cooking time is just as important as temperature; • what is onsen tamago and why it has a completely different texture; • why the yolk sometimes turns green; • how lye turns an ordinary egg into the famous century egg with its clear white. The common chicken egg seems like one of the simplest ingredients in the kitchen. But changing just one parameter can completely alter its texture, taste, appearance, and even the chemical processes occurring within.