Boiling paani khanay par mukhtalif asar karta hai, kyon ke khanay mukhtalif cheezon se banay hotay hain. Sabzi zyada tar paani aur podon ke cells se banti hai. Jab sabzi ko garam kiya jata hai, to us ke cells ki deewaray dheere dheere kamzor hoti hain, aur paani andar chala jata hai. Is se sabzi narm ho jati hai. Anda mukhtalif hota hai. Anday mein podon ke cells nahi hotay, balkeh protein hota hai. Jab garmee lagti hai, to protein apni shakal badalta hai aur aapas mein jurr jata hai. Is se anda liquid se sakht ho jata hai. Is liye, agarche paani aik hi hota hai, sabzi narm hoti hai kyun ke us ki banawat dheeli hoti hai, aur anda sakht hota hai kyun ke protein tight ho jata hai. Garmee aik jaisi hoti hai — lekin andar ki cheezen mukhtalif hoti hain.
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Boiling water affects foods in different ways because foods are made of different things. Vegetables are made mostly of water and plant cells. When they are heated, the cell walls slowly break down, allowing water to move inside. This makes vegetables softer as they cook. Eggs are different. Eggs are rich in proteins, not plant cells. When heat is applied, the proteins change shape and join together. This process makes the egg turn from liquid to solid. So even though the same boiling water is used, vegetables soften because their structure loosens, while eggs harden because their proteins tighten. The heat is the same - but the materials inside are different.