UC Irvine has invented a way to turn cooked egg whites back into their clear, uncooked state. This is achieved by adding a chemical to liquify the solid egg whites, then putting it through a machine to disentangle the clumped protein strands.
UC Irvine has invented a way to turn cooked egg whites back into their clear, uncooked state. This is achieved by adding a chemical to liquify the solid egg whites, then putting it through a machine to disentangle the clumped protein strands.
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