Scientists from Flinders University and the University of California-Irvine have found a way to essentially uncook an egg, in a remarkable breakthrough that could drastically cut costs for the pharmaceutical industry.

Using a machine called the vortex fluid device – invented by Flinders Professor Colin Raston – the researchers have discovered the revolutionary ability to untangle the proteins in the white of a hard-boiled egg to make them active again in a clear solution. Read more . . .