What happens to the water content of an egg that has been hard-boiled?

Most of an egg white is water and most of what isn’t water is protein. When you cook the egg white and it becomes opaque and semi solid, it’s not because you dehyrdrated the egg white, but rather because the proteins were denatured and have unfolded and refolded in such a way as to trap the water it contains in a sort of protein prison creating a gel mesh which keeps the water from running out.

By continuing to cook the egg, you can indeed make the folded protein mesh “squeeze” the water out of the eggs. This is most commonly seen in overcooked scrambled eggs, which get rather tough and then just release their water to pool in the pan or on the plate once too much heat has been applied.

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