We can answer better is you tell what you are comparing a burner with. Heat is heat and one kind may be faster and than another kind.
A raw egg would break 'faster' but it depeneds on what you mean by faster. If you mean it would break easier then yes, it would be a raw egg. This is because a cooked egg's calcium shell has become harder, thus the term 'hard boiled egg'.
It's still an egg.
Cooked egg white is quite digestible.
Heat moves from the stove's burner to the egg through a process called conduction, where the direct contact of the hot burner transfers thermal energy to the egg. The heat causes the molecules in the egg to vibrate, increasing their kinetic energy and cooking the egg.
When an egg is cooked, the proteins in the egg white and yolk denature and coagulate, resulting in a solid structure. The texture changes from raw and slippery to firm and cooked, with the egg white becoming opaque and the yolk changing from runny to solid, depending on the cooking time.
Overcooked food has been cooked to much. Undercooked food has been not cooked enough and raw food is not cooked at all.
Steam an egg for about 6-7 minutes for a perfectly cooked result.
egg nog is raw egg, egg custard is cooked egg.
yes
The ideal egg doneness for a perfectly cooked omelette is when the eggs are fully cooked but still moist and slightly creamy in texture.
the albumen or the white of an egg when cooked
an egg would rot faster