Salt - an impurity - elevates the boiling point of water. Egg will be cooking at a temperature higher than 100 degrees celsius.Denaturation of protein/cooking of egg will occur in less time.
Cold water.
It would be difficult to cook an egg to a hardboiled stage at the top of a mountain because water boils at a lower temperature at higher altitudes due to the lower air pressure. This means it would take longer to heat the water to a high enough temperature to cook the egg thoroughly.
No, once an egg cracks in boiling water, it cannot revert back to its former state. The leaking egg white and yolk will continue to cook as long as they are exposed to the heat of the water.
It sinks because the water is more dense than the egg in the water.
Adding salt allows the water to boil at a higher temperature, so the eggs cook somewhat quicker.
boiling water.
An egg will cook faster at sea level because the boiling point of water is lower at higher elevations, leading to slower cooking times.
If it is in boiling water the egg will cook, but the egg will cook before the water in the egg boils.
Starting with hot water from the sink will help the water in the pot get hotter quicker.
Yes, but not by much.
Water + salt = a solution with a higher boiling point, which allows the eggs/pasta to cook in higher temperature. A higher temperature means that any living thing inside the egg is more likely to be killed. This makes the egg safer to eat. Additionally the egg would cook faster.
If you drop a hard boiled egg and a raw egg from the exact same height and at the exact same time, they will both break. So, neither is easier or harder to break. Its just that a hard boiled egg won't make as much of a mess as a raw egg when it cracks open.
Cold water.
You can cook an egg without using oil by boiling it in water or by baking it in the oven.
Poaching an egg is a form of cooking an egg in boiling water out of its shell
An egg placed in distilled water will expand more than an egg placed in the salt solution because thee water concentration of the water in the beaker is greater the the water concentration of the egg.
An egg will cook quicker under a blow dryer than a lamp because a blow dryer will transfer heat much quicker than a lamp.