Bōlīng pānī khānē par alag-alag asar karē hai, kyōṅki khānē alag-alag chīzāṅ sē banē hōvē hai. Sabjī zyādā pānī aur paudāṅ rī koshikāṅ sē banī hōvē hai. Jad unhāṅ garm kiyō jāvē, to koshikāṅ rī dīvār dhīrē-dhīrē kamzōr hō jāvē, ar pānī andar jāvē. Is sē sabjī narm hō jāvē. Anda alag hōvē hai. Andāṅ main paudāṅ rī koshikāṅ nahīṅ hōvē, pan protein hōvē hai. Jad garmī lāgē, to protein apnī shakal badlē ar āpas main jūrē. Is sē andō liquid sūṅ sakht hō jāvē. Is liē, bhāvē pānī aik hī hōvē, sabjī narm hōvē kyōṅki un rī banāwat dhīlī hōvē, ar andā sakht hōvē kyōṅki protein tight hō jāvē. Garmī aik jaisī hōvē — pan andar rī chīzāṅ alag hōvē.
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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.