A chemist in France unboiled an egg.
A man discovered how to unboil an egg in the kitchen.
Hoax or Fact:
The message claims that a chemist in France has discovered a way to unboil a boiled egg in kitchen. It is a fact.
About the Chemist
Herve This is the French physical chemist who found a way to unboil an egg, he works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris. Herve carries his scientific research in molecular gastronomy, i.e. the science of culinary phenomena, studying mechanisms in culinary transformations.
How he Unboiled an Egg
According to Herve, when an egg is boiled, it is cooked, and the protein molecules inside it unroll themselves, linking up with each other and enclosing the water molecules. In order to 'uncook' this boiled egg, we need to detach those protein molecules from each other. This can be done by adding a product like sodium borohydride, with which the boiled egg becomes liquid within three hours. Sodium borohydride, also known as sodium tetrahydridoborate, is a versatile reducing agent widely used in chemistry, both in laboratory and technical scale. Herve says that this trick can also be done at home, by using vitamin C.
However interesting discovery this may be, the unboiling of egg with chemicals does not have many practical applications.