Ok, you must know that coagulation of egg proteins is not only affected by heat but is caused by heat. Coagulation is simply a process by which some thin changes from a fluid form into a more solid or thicker mass.
Egg is made up of protein molecules which are further made up of many strands. When the egg is raw, these protein strands are stuck with each other that is way the egg is transparent. When the egg is heated, the protein in the egg white and the yolk starts to coagulate or thicken and thus a liquid egg becomes firmer. As heating continues, the egg becomes solid.
Egg is made up of protein molecules which are further made up of many strands. When the egg is raw, these protein strands are stuck with each other that is way the egg is transparent. When the egg is heated, the protein in the egg white and the yolk starts to coagulate or thicken and thus a liquid egg becomes firmer. As heating continues, the egg becomes solid.
