You don’t need a lab coat to be a chemist. Frying an egg is just one example. Think about toasting bread, baking cookies, or even grilling a steak—all chemical changes. They change the taste, color, and smell permanently.
Compare that to a physical change: chopping a vegetable, slicing cheese, or boiling pasta. You’re just changing the shape or state, not the stuff itself. The pasta is still pasta, just softer. But a fried egg? It’s a new substance with a new personality.
A Little Story to Make It Stick
I once tried to “save” a fried egg by putting it in the fridge and hoping it would turn back into liquid. Spoiler: it didn’t. My eight-year-old cousin laughed and said, “You can’t uncook an egg, silly.” She was right. That’s the moment I realized how permanent chemical changes are. They don’t do second takes.
Physical and Chemical Changes by Greta Schwandt
So next time you fry an egg, remember: you’re not just making breakfast. You’re creating irreversible magic on a skillet. And isn’t that a nicer thought than “I’m just hungry”?
