Question: Explain why the fried egg is round.
A. Garlic juice forms a very thin steam layer between the pan surface and the egg (Leidenfrost effect), reducing friction and adhesion between the egg and the pan.
B. A thin film rich in oils/organic sulfur compounds remains on the wiped track.
C. Garlic juice makes the pan surface smoother, reducing friction.
D. Garlic juice forms a "hydrophobic layer" on the pan surface, greatly enhancing the surface tension effect of the egg whites.
Clues:
1. A hand is rubbing a peeled garlic clove across the bottom surface of a black frying pan.
2. The image is a split-screen view, showing the pan being prepared on the left and the result on the right.
3. On the right side, a raw egg is cooking in the pan.
4. The egg, particularly the egg white, is holding a compact and nearly perfectly circular shape instead of spreading out.
5. The pan has a dark, speckled surface, characteristic of some non-stick coatings.
Answer: B
Category: Chemistry