No.
Inside a fresh egg is a clear liquid called the albumen. this is slightly thicker than water.
Inside that is a yellow liquid called the yolk. This is thicker than the albumen.
no eggs have little breathing holes all the way round
because heat changes the molecular stucture of the egg, you should really learn how to talk
A hardboiled egg.
it is the proteins in the egg when they are heated enough it couses them to solidify
To solidify and set the dough. Egg yolks enrich a dish, egg whites set/solidify a dish. If you look up a recipe for Consomme on Youtube you'll see a blatant use of egg whites and their natural setting agents.
Milk Egg white Blood
Egg
Cooking an egg is a chemical reaction because of how the proteins of the egg change through the heating process. The heating of the egg white, for example, converts the amino acids to a different protein arrangement that is of bound texture.
No.
That would have to be one darn hot heating pad. So, no, probably not.
They melt (liquefy), freeze (solidify), vaporize, or condense.
after heating, it's precipitate turns from flesh to red.
No, because heating matter does not effect the mass.
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.
As a matter of fact they did.