这段视频展示了一个鸡蛋在锅中煎制的过程。一开始，鸡蛋被倒入热油中，蛋黄和蛋白开始迅速凝固。随着加热的进行，蛋白逐渐变得不透明，并且开始形成气泡。蛋黄也开始变稠，但仍然保持一定的流动性。整个过程中，鸡蛋的颜色从透明的蛋白和黄色的蛋黄逐渐变为金黄色，表面出现了一些泡沫和气泡。最终，鸡蛋完全煎熟，呈现出典型的煎蛋外观。
The video shows an egg being cooked in a pan. Initially, the egg is cracked and the yolk is intact, surrounded by the white. As the cooking progresses, the yolk begins to break and mix with the white, forming a more uniform yellow mixture. Bubbles form on the surface as the egg cooks, indicating that it is becoming firm. The edges of the egg start to solidify and turn slightly opaque, while the center remains more liquid. The entire process captures the transformation of a raw egg into a cooked state.
An egg is placed in a hot pan, with the yolk and egg white clearly visible. The egg white starts to spread and bubble as it begins to cook. The bubbles in the egg white become more pronounced, and the yolk remains intact. The egg white continues to cook, forming larger bubbles and starting to solidify around the yolk. The bubbles in the egg white grow larger and more defined, indicating further cooking. The egg white has now formed several large bubbles, and the yolk is still visible but surrounded by the cooking egg white. The bubbles in the egg white reach their peak size, and the yolk is almost completely encased by the cooked egg white.