A medium egg yolk weight about .67 ounces. The white of the egg weights about one ounce.
When an egg cell is placed in a hypertonic solution, water will move out of the cell, causing it to shrink and decrease in weight. In a hypotonic solution, water will move into the cell, causing it to swell and increase in weight. In an isotonic solution, there will be no net movement of water, so the weight of the egg cell will remain constant.
about .034 ounces
The yolk weight of an egg is important because it can indicate the overall quality of the egg. A heavier yolk is often associated with a fresher and more nutritious egg, while a lighter yolk may suggest a lower quality egg. Yolk weight can also affect the taste, texture, and appearance of the egg when cooked.
Increase ur body and weight...
It's still an egg.
Cooked egg white is quite digestible.
You can't, use a ditto to breed
Yes, you can make an egg float in water by adding salt to increase the water's density. This creates a higher buoyant force that counters the egg's weight.
When an egg is cooked, the proteins in the egg white and yolk denature and coagulate, resulting in a solid structure. The texture changes from raw and slippery to firm and cooked, with the egg white becoming opaque and the yolk changing from runny to solid, depending on the cooking time.
Overcooked food has been cooked to much. Undercooked food has been not cooked enough and raw food is not cooked at all.
Steam an egg for about 6-7 minutes for a perfectly cooked result.