For hard-boiled eggs:
Eggs are boiled enough if their yolk is firm and bright yellow. They are boiled too much if the yolk develops a greenish-grey membrane.
Submerge them in a pot of water and bring it to a boil on the stove. Once the water is boiling, turn off the burner, stick a lid on the pot and let it sit for 15 minutes. Then, drain the water, rinse the eggs in cold water, and refrigerate. They'll be perfectly cooked every time. No need to make guesses.
You can tell if an egg is hard-boiled by spinning it long-ways-up on a counter top. If it stays up and spins, it's boiled. If it falls, it's not.
Another way to know if it's boiled:
Get a cup and put water in it then put the egg in it, the egg will float if boiled and sink if raw.
It's still an egg.
Cooked egg white is quite digestible.
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.
You can tell if eggs are cooked properly by checking the texture and color of the egg whites and yolks. Cooked eggs should have firm whites and yolks that are not runny. You can also use a food thermometer to ensure that the internal temperature of the eggs reaches at least 160F (71C) for safety.
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
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.
When cooked, yes. Otherwise, no.