.. it doesnt.. this question makes no sense
1-2 hrs. per egg.
There is a small air pocket in the large end of an egg. When the egg is fresh, the pocket is only about 1/8th of an inch deep and about as large around as a dime. As the egg ages, it loses both moisture and carbon dioxide so that the size of the air space increases, making the egg (among other things) more buoyant. So, if you submerge a very fresh egg in water, it will lie on the bottom. An egg that is a week or so old will lie on the bottom but bob slightly. An egg that is three weeks or so old will balance on its small end. And bad egg will float.
I think that you will end up with coagulated egg whites. As an added bonus, it'll also be preserved and won't spoil at room temperature.
It depends which kind of egg it is.
1 egg white = 2 tbsp Liquid egg whites(source: http://www.eggbeaters.com/recipes/faq.jsp#howToSubstitute)
you cant make an egg with Garatina.
Unless you can also fertilize the egg (you won't), it will take... forever (as in never).
it will take 999999999999 steps to hatch a egg
4 years
it take 30
15 days