Melting point of objects and food What is the melting point of egg yolk?
Well, generally, when we break an egg, the yolk is in liquid state. After we pour it on a pan, the egg starts to cook and it hardens. My question is, can an egg melt/boil ?
What are the conditions to be imposed?
As Poutnik said, the melting point is well defined for pure substances. In the case of egg yolk, it is not a pure substance and also when you heat it, some molecules decompose. So we can't measure or even define a melting point for it. Also, the temperature is not constant, when the egg is melting.
A substances' phase doesn't get influenced only by temperature. Maybe it is strange that heating the egg yolk in a pan, makes it to behave like a solid. Actually, some complex changes in intermolecular forces are getting done.
If you want to cause an egg yolk to melt, I think that the only work to do is to heat it under the normal pressure.