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?
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?