We know when we heat an egg, the proteins denatured first and after a certain time makes bond with other proteins and eventually makes it hard. Meat is also a source of protein. Why do we see opposite behavior when we boil meat? It becomes softer and softer.
C.A. (Kees) Kan
What about the time factor? Boiling eggs takes minutes, boiling meat hours!
Eggs (as well as milk) contain soluble proteins.
Meat proteins are arranged in non soluble fibres. It generally has to age, to allow proteolytic and other enzymes to do their work and make the meat tender.
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Olawale Mojeed Akanbi
The amino acids bonding and equally time spent while boiling.also,egg has membranes and a shell which could also be a factor
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