Posted by S_Kat on Sat, 06/12/2004 - 10:38pm.
Years ago someone explained that nylon and albumen are structurally very similar and proposed a theory that microwaving egg protien might denature it into a form closer to nylon than standard cooking.

Of course, she might have been pulling my leg--I was 12 at the time. Does anyone with a Chemistry background have a professional opinion?
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Anne Onymous
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