A team of Australian chemists have figured out how to unboil egg whites which could ultimately reduce costs for cancer treatments, food production and other segments of biotechnology industry.

Weiss and his colleagues added a urea substance that chews away at the egg whites, liquefying the solid material to re-create a clear protein known as lysozyme once an egg has been boiled and then employ a vortex fluid device, a high-powered machine designed by Professor Colin Raston's laboratory at South Australia's Flinders University. Shear stress within thin, microfluidic films is then applied to those tiny pieces, forcing them back into untangled, proper form.
The study has been published in the journal ChemBioChem.
Source-Medindia