When a potato is boiled, the heat causes the starch granules within the potato cells to gelatinize. This process involves the granules absorbing water and swelling until they release amylose and amylopectin molecules. These polysaccharide chains interact with water to form a viscous gel matrix, resulting in the softening of the potato’s texture. Conversely, when an egg is boiled, the heat induces denaturation of the egg’s globular proteins, such as ovalbumin and ovomucin. These proteins unfold and subsequently aggregate through new intermolecular bonds, primarily hydrogen and disulfide bonds, leading to coagulation. This transformation converts the liquid egg into a firm, solid structure.
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