Is a raw egg more dense than boiled egg?

Here's why:

* Protein Denaturation: When you boil an egg, the heat causes the protein in the egg white (albumen) to denature. This means the protein molecules change shape and structure. Denatured proteins tend to clump together and become more porous.

* Air Pockets: Boiling an egg also causes air pockets to form within the egg, especially in the yolk. These air pockets increase the volume of the egg without adding mass, making it less dense.

* Water Loss: Boiling an egg can also lead to a small amount of water loss, which further contributes to a decrease in density.

Overall, the changes in protein structure, the formation of air pockets, and potential water loss result in a boiled egg being less dense than a raw egg.