Anyone can boil an egg, but scientists have figured out a way to "unboil" one, The Huffington Post reports. University of California, Irvine, and Australian scientists reversed the effects boiling has on proteins found in egg whites.
"In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold," researcher Gregory Weiss said in a news release. "We start with egg whites boiled for 20 minutes at 90 degrees Celsius and return a key protein in the egg to working order."
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