Have you every wondered what's going on inside an egg when you cook it? What makes the yolk luscious in a soft boiled egg, yet dry and grainy when it's hard boiled? Why does the egg white begin to clear but end up opaque? This interactive lecture about the chemistry of food will get you thinking! Presented by Associate Professor of Chemistry Dr. Justin Miller, of Hobart and William Smith Colleges. Dr. Miller has an AB in Chemistry from Princeton and a PhD in Organic Chemistry from MIT.