system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5 - Why do the edges of eggs go like plastic when you fry them?
gpt
Egg white are mostly protein and water. When you cook them the proteins unwind and link up, that's why it goes solid (ish). At the edges, you get that really thin runny white and over the period of frying the egg it's thin enough that you drive out all the water. The body of the whites still has plenty of water and stays "jiggly."

So the edges are a bunch of long tangled up stuck together long-chain molecules with no water...which, some subtle chemistry differences aside, is basically plastic.