Uncooking An Egg

An interesting article about chemistry and cooking: The man who unboiled an egg. Here's the part about the egg:

He explains that when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to 'uncook' the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick.

Somebody buy some Sodium Borohydride and try this.

(via Corrente)