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chemical
The egg white cooks first since it is on the outside of the yolk.
It cooks.
it will begin to coagulateThe effect of heat on an egg actually transforms the egg from a liquid state to a solid state. Heat cooks the egg and makes it solid. The process actually changes the proteins in the egg as well.
It goes from a liquid to a solid
It is called coagulation.
It depends on the heat of the skillet. Generally, it is quicker to scramble than to boil an egg.
To add more flavor.
This is a thermal degradation reaction.
exothermic
It is basically protein and cooks. Like the white of an egg.
The amount of energy needed to cook an eggwhite will be the same, no matter what source the energy is coming from. Here is a nice website with some... very... in depth analysis of cooking an egg: https://newton.ex.ac.uk/teaching/CDHW/egg/ What you really want to know is how much energy is transfered from a hob to an egg when it is cooking for 1 minute at a certain temperature- say 75 degrees, then you could extrapolate out the rest of the data with minimal error margins.