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Egg yolk |Egg yolk contains 90% water
Yolk in the egg has 90% of water. Along with water, there will be long protein molecules in it. They look like woolen balls in round shape. They are bonded lightly with the water molecules in the yolk.
When egg was shaken wildly, air bubbles are formed in the water and so proteins get separated in the protein layer. In this situation, some proteins attract water molecules while some protein molecules reject water molecules. These proteins are glued to the walls of the air bubbles and water molecules. This form a layer and so yolk gets strengthened. If the egg is shaken rapidly, then the layer of proteins glued to water molecules gets separated. Then the technique of strengthening of yolk becomes waste.
