i'll never be hungry again!
The next time you're craving a delicious scramble of water, amino acids, lipids, and fats — better known as "eggs" — you might want to use science as a guide. Popular Science has published a delightfully nerdy how-to for your frying pan, including appetizing steps such as:
Step 3: As the egg heats up, the bonds holding different chains of amino acids together break down. As the proteins denature, the chains lose their shape and make links to other parts of other chains to form a new, opaque structure. The mass of proteins get more and more interconnected as the egg cooks. The water in the egg begins to be pushed out and evaporates into the air. This is called weeping. If you over-weep an egg the result is tougher, chewier eggs. No thank you. [Popular Science]
You can even use science to help you make softer eggs ("continuously agitate the eggs on low heat") or creamier eggs (add cream — it dilutes the proteins). Read the full instructions at Popular Science — and bon appétit!