The egg white cooks first since it is on the outside of the yolk.
It cooks.
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.
It goes from a liquid to a solid
It is called coagulation.
To add more flavor.
exothermic
It is basically protein and cooks. Like the white of an egg.
When an egg is heated, the proteins in the egg denature and coagulate, resulting in a change in texture and color. The egg becomes firmer as it cooks due to the rearrangement of protein molecules, leading to the solidification of the egg white and yolk.
A hard boiled egg floats because the air pocket inside the egg expands as it cooks, making it less dense than water. This causes the egg to float instead of sink.
a egg cooks at aprox 65c so if it is poached in boiling water then it will cook
Egg white is traditionally used to clarify (or clean) the consomme, as the egg white cooks it floats to the top of the pot filtering the consomme as it rises.
James Cook