ChemBioChem

The Antigastronomist—Unboiling an Egg

Medicine & Technology Feb 03, 2015

While gastronomists and foodies alike have searched for new methods of altering the chemical composition of foods, chemists at UC Irvine and the University of Western Australia have found a way to undo some of the changes. In fact, after being tasked with finding new methods for reducing the costs of pharmaceutical development, the researchers have found a way to deconstruct the problem and solved the puzzle of unboiling an egg.

VIDEO—Unboiling the Mystery: UC Irvine Researchers Discuss New Discovery of Unboiling Eggs

Feb 03, 2015

While articles this week have pointed to the potential implications of UC Irvine’s newest research, be it in the pharmaceutical or the food industry in spite of its current limitations, now lead author Gregory Weiss is stepping up and answering the question of: Why would we want to unboil an egg?