The newly liberated proteins  bump up against their neighbors and start to form  new bonds with each other, more and more as the heat increases, until finally, they're so entangled that they gel into a solid mass, a boiled egg.
Tikko atsvabinātās olbaltumvielas saduras ar saviem kaimiņiem un sāk viena ar otru veidot jaunas saites; arvien vairāk, siltumam pieaugot, līdz beidzot tās ir tik ļoti sapinušās, ka sarecē cietā masā — vārītā olā.