Salt - an impurity - elevates the boiling point of water. Egg will be cooking at a temperature higher than 100 degrees celsius.Denaturation of protein/cooking of egg will occur in less time.
Yes, the boiling water gives a maximum heat to cook the egg.
More water to conduct energy.
Cold water.
It sinks because the water is more dense than the egg in the water.
because the salt water is more dense than the egg
Adding salt allows the water to boil at a higher temperature, so the eggs cook somewhat quicker.
They can float in hot. Like if you boil eggs, before you set the pot, water, and eggs on the stove, you see that they don't float until the water gets warm.
boiling water.
If it is in boiling water the egg will cook, but the egg will cook before the water in the egg boils.
Starting with hot water from the sink will help the water in the pot get hotter quicker.
Yes, but not by much.
Water + salt = a solution with a higher boiling point, which allows the eggs/pasta to cook in higher temperature. A higher temperature means that any living thing inside the egg is more likely to be killed. This makes the egg safer to eat. Additionally the egg would cook faster.
If you drop a hard boiled egg and a raw egg from the exact same height and at the exact same time, they will both break. So, neither is easier or harder to break. Its just that a hard boiled egg won't make as much of a mess as a raw egg when it cracks open.
Cold water.
Sea level
An egg will sink in water but will float in salt water. An egg will sink faster in hot water than it will in cold water.
Poaching an egg is a form of cooking an egg in boiling water out of its shell
An egg placed in distilled water will expand more than an egg placed in the salt solution because thee water concentration of the water in the beaker is greater the the water concentration of the egg.
An egg will cook quicker under a blow dryer than a lamp because a blow dryer will transfer heat much quicker than a lamp.