BASF Podcast: The Chemical Reporter - Why do potatoes get softer when you cook them, while eggs get harder?
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Ludwigshafen (ots)
It's strange, isn't it? In both cases you're dropping something you want to eat into a pot of boiling water, but what happens to the spud is the exact opposite of what happens to the egg. The secret involves the chemical make-up of the potato. It consists largely of starch. It's a different story entirely with eggs. They're composed mostly of proteins. In entertaining episodes our Chemical Reporter answers questions of our Podcast listeners on Chemistry in our everyday life.
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