As you heat an egg in a frying pan, the egg white turns white and opaque. Why does this happen?
A. Albumin proteins denature due to heating and then coagulate to form a tender solid.
B. Yolk proteins denature due to heating and then coagulate to form a tender solid.
C. Carbohydrates in the egg white break down due to heating and then coagulate to form a tender solid.
D. Lecithin molecules in the yolk emulsify the proteins in the egg white to form a tender solid.