it would be faster
by boiling
no
Milk overflows when heated in a saucepan because it contains proteins and fats that create a foam when heated. As the milk warms, steam forms and gets trapped in this foam, causing it to expand and rise. Once it reaches the top of the saucepan, it spills over. To prevent this, you can heat the milk slowly and stir it frequently.
The joules of energy added to a saucepan depend on the amount of heat applied. You can calculate it by multiplying the heat capacity of the saucepan by the temperature change and the mass of the substance being heated.
100 degree Celsius
A previously boiled egg (unshelled) would simply be heated up and become a very hard boiled egg.
Called 'super heated' fluid
Milk overflows when boiled for the first time because it contains entrapped air. The air expands on heating and tends to escape lifting the surface of milk. Once all the air is expelled, the boiling would be regular and smooth.
To boil or to blanch before refreshing
because it is faster
yes, it can even float with heated water.
Because thermoplastic materials melt when they are heated !