What is when an egg is fried what happens to the protein in the egg?

When an egg is fried, the protein in the egg undergoes a series of complex chemical reactions.

First, the heat from the frying pan causes the proteins in the egg to denature, meaning they unfold and lose their original structure. This allows the proteins to interact with each other and with other molecules in the egg.

As the egg cooks, the denatured proteins begin to coagulate and form a solid structure. This is what gives the fried egg its firm texture.

The Maillard reaction also takes place during frying, which is a chemical reaction between amino acids and reducing sugars that gives food a browned, savory flavor.

Overall, frying an egg causes changes in the protein structure of the egg, leading to the solidification of the egg white and yolk and the development of new flavors through the Maillard reaction.