Depends on th size of the egg
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One egg typically weighs around 2 ounces.
An extra-large (XL) egg typically weighs around 2.25 ounces or 64 grams.
When a raw egg is cooled, the proteins in the egg white begin to denature and coagulate, causing the egg white to solidify. This is why cooled raw eggs become firm and set.
If the egg was raw then the inside would shrivel up due to osmosis.
Cracking a raw egg is an endothermic process because energy is required to break the bonds holding the eggshell together. Energy is absorbed during the cracking process.