I suppose so, but don't start substituting water for eggs in everything. Water and flaxseed is one thing, but just water... not.
Generally enough water in the pot/pan to completely submerge the egg underwater.
85 percentage
about 85% of an egg is water
it takes about ten water to float an egg
A raw chicken egg contains about 75% water.
It shouldn't be.
How much salt water is present is not important, the problem is what is the concentration of salt in the water. The saltier it is, the denser the salt water becomes. If the salt water is denser in comparison to the density of the egg (which will more or less vary with each egg), then the egg will float; if not, then the egg will sink.
By adding salt to water, you are increasing the density of the water (essentially how much "stuff" that is in the water). When the density of the salt water becomes greater than the density of the egg, the egg becomes more positively buoyant and will float instead of sink.
About 50 mils.
The density of liquids really depends on the suspended matter in it. If you have really dense concentration of salt in water, yes it could be denser than an egg. If you have merely a weak solution of salt, then the egg is denser... it depend on how much salt you have in the water.
Cold water.
It has to do with osmosis since their is so much salt in saltwater the salt takes up space so their is more water in the egg so the egg will shrink and their will be more water in the cup so it reaches eqilibrium.
2 spoons
Yes . Egg float in salt water because salt water is much densier than pure water
Yes . Egg float in salt water because salt water is much densier than pure water