In this rendering of lysozyme the colouring matches charged, uncharged polar and nonpolar amino acids.
Both charged and polar amino acids are abundant on the surface, where they form hydrogen bonds with water
( water ).
If we cut through the molecule we can see what kind of residues are located on the surface and which are inside.
This arrangement is beneficial in energy terms, stabilises the tertiary structure of the protein, and is known as the hydrophobic effect.