what happened to the chicken egg when it was put into the hot water? what does this tell you?

When a chicken egg is put into hot water, several things happen:

1. The heat from the water begins to penetrate the shell of the egg, gradually warming the contents inside.

2. The egg white (albumen) starts to coagulate or solidify. This is because the proteins in the egg white denature, or change shape, in response to the heat. This process starts at temperatures as low as 63°C (145°F).

3. The egg yolk also begins to coagulate, but at a higher temperature than the egg white. This process starts at around 70°C (158°F).

4. If the egg is left in the hot water for a long enough time, both the egg white and yolk will become fully cooked and solid.

This tells us that heat can cause proteins to denature and change their properties, a process that is used in many types of cooking. It also tells us that different components of the egg coagulate at different temperatures, which is why you can have a soft-boiled egg with a solid white and a runny yolk, or a hard-boiled egg where both the white and yolk are solid.