Question

when we boil egg it becomes hard and when we boil potato it becomes soft . Why ?????

Answer 1

The potato went in strong, hard, and unrelenting, but in boiling water, it became soft and weak. The egg was fragile, with the thin outer shell protecting its liquid interior until it was put in the boiling water. Then the inside of the egg became hard.

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Answer 2

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Short story: different chemical makeups.
Long story: The fibers in vegetables are generally different from fibers in animal protein.

With vegetables (such as potatoes), boiling it will generally cause the fibers to break down, especially since they have a high water content.

With animal protein, their makeup is a little different: it’s the same reason why a steak gets chewy if you overcook it. In animal proteins, including eggs, their fibers take longer to break down: before they reach that point, they will tense up. That’s why a steak gets more chewy the more you cook it.

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