Using solution X-ray scattering we investigated the folding equilibrium of egg-white lysozyme in the presence of the denaturating cosolutes urea and GuHCl. We showed that urea causes lysozyme to gradually assume a structure with molten globule characteristics, while GuHCl causes lysozyme to assume a random coil structure. In both cases, equilibrium intermediate states were hardly detected (ACS Omega 2018).