By Abbas Haddadin
The discovery of amber formed from egg white marks a unique scientific phenomenon observed in Jordan. When an egg is boiled thoroughly and preserved under controlled temperatures between 25°C and 32°C, the white part of the egg gradually undergoes a chemical and structural transformation. Over time, this transformation results in a hard, amber-like material — what I call “Egg Amber.”
The egg white naturally contains seven essential nutrients that nourish the developing chick, including proteins and minerals. When the egg is kept under stable heat for extended periods, the proteins undergo dehydration and oxidation. These changes cause the egg white to lose its elasticity and transparency, turning into a hardened, amber-colored substance. The transformation is purely physical and chemical, with no external additives involved.
This discovery could open a new field of natural material research, connecting organic transformation processes with fossilization principles seen in natural amber formation. The observation and documentation of this phenomenon contribute valuable insight into the natural science of biological preservation.
(Image: The transformed egg white showing amber-like characteristics.)
