Boiling an egg is often a topic of curiosity when discussing chemical reactions in cooking. In simple terms, when you boil an egg, you are indeed witnessing a chemical reaction.
As the egg heats up, the proteins in the egg white and yolk denature, meaning they lose their natural structure. This denaturation alters their properties, causing the egg to solidify. The process is irreversible; once an egg is boiled, you cannot turn it back to its raw state.
In summary, boiling an egg is a chemical reaction because it changes the molecular structure of the egg proteins, leading to a change in physical state and properties.