Show MAKES A PERMANENT CHANGE Why Egg Once Boiled to Hardness Will Not Soften With a Drop In Temperature An egg contains a large proportion of ot albumen intended by nature for tor forthe forthe the nourishment of at the growing chick This albumen belongs to a class of substances es which have the peculiarity of at coagulating or turning solid when I exposed to a 0 certain degree of at heat The action Is a a permanent chemical change and these substances will not again soften with a drop In tempera ture tore For this reason scientists explain explain ex cx ph plain n the boiled egg hardens It is Is too for this reason that It Is la impossible to cook an egg on the top of a high mountain for there owing to a 0 lesser atmospheric pressure the water bolls boils at ff a r lower temperature and this temperature being under the coagulation tion point mak makes makes' s sIt It impossible sible to cook on tun egg |