Basic principle of processing: protein is denatured and coagulated when it encounters alkali. When the egg white and egg yolk meet a certain concentration of NaOH, due to the protein molecular structure is damaged and changes. The protein part forms a gel with elasticity. The yolk portion, on the other hand, forms a gel from protein denaturation and fat saponification reactions.

Chemical clearing: due to electrostatic repulsion, the molecules are getting looser and looser, the viscosity decreases, to the lowest value, the original bound water portion becomes free water, the egg white liquefaction, known as the chemical clearing work

Coagulation: with the increasing content of NaOH in the egg, protein molecules in the continued action of NaOH, the intermolecular interactions to form a new colloid. As these aggregates form a new spatial structure, the hydrophilic capacity of the molecules increased, the ability to adsorb water gradually increased, the free water in solution into bound water, the solution viscosity gradually increased, reaching the maximum viscosity began to coagulate, until completely solidified into a very elastic colloid.