Well it makes sense it will make it little more moist. But I don't think it will create a disater for your cake "Just so long as the cake looks right and taste right no one will every know.:) :)
it dies
it will always be the same color as it is right now
it will get fried and be ready to eat
You can't. You must first crack the egg out of the shell (you can't bake with the egg shell). And you have to mix in the egg into the batter. Otherwise you will end up with a cooked egg in your cake.
Steaming a whole egg results in a cooked egg with a firmer texture compared to boiling. The egg white and yolk will both set during steaming, creating a cooked egg that can be easily sliced or chopped. Steaming can help avoid overcooking and reduce the risk of cracking the egg during cooking.
Any sperm in the egg is gone and you have yourself a nutritious breakfast.
Yes, boiling an egg denatures the proteins within the egg white and yolk. This denaturation occurs due to the heat breaking the hydrogen bonds that maintain the protein's structure, causing the proteins to unfold and coagulate, resulting in a cooked egg.
It's still an egg.
To make a delicious chicken batter with egg for frying, whisk together eggs, flour, salt, pepper, and any desired seasonings. Dip the chicken pieces in the batter before frying them in hot oil until golden brown and cooked through.
Cooked egg white is quite digestible.
The egg do not "function" in an omelette. An omelette IS the egg, usually several eggs that are beaten with other ingredients and cooked in a shallow pan.
Egg yolks turn green when they are overcooked or cooked at too high of a temperature. This happens because the iron in the yolk reacts with sulfur in the egg white, forming a greenish color.