High Altitude Egg-Boiling One of the deservedly most popular of texts on physical chemistry contains the intriguing information: "Every time we boil an egg, we carry out, among other reactions, the denaturation of egg albumin from a. soluble globular protein to an insoluble fibrous protein. A remarkable property of the denatoration reaction is its nnnsually high temperat,nre coefficient. Atnp Pike's Peak, where water boils at 91°C, it would take 12 hours to hardboil an egg (without a pressure cooker). Since about 10 minr~tesare required a t 100DCthe eorrespondirrg energy of activation ia 1 :
