How Salt Can Fix Your Rubbery Egg Woes - Chowhound

Eggs solidify when they cook thanks to the proteins in the egg white, which are long-chain amino acids. Before you cook the egg, these proteins are curled up into a ball, and the bonds between the amino acids are pretty weak. Once the egg begins to cook, the heat causes the bonds to break. After they break, they then form bonds with other proteins. In the process, water gets trapped between the bonds, and the egg…