What makes a raw egg more dense?

Here's why:

* Protein Structure: The proteins in the egg white are in a folded, globular shape when raw. This compact structure allows them to pack tightly together, making the egg white more dense.

* Water: Raw egg white contains a high percentage of water, which is also relatively dense.

* Cooking Changes: When you cook an egg, the heat causes the proteins in the egg white to unfold and bind to each other, forming a solid network. This process traps air, making the cooked egg white less dense and more porous.

Therefore, the denser, more tightly packed structure of the raw egg white contributes to the overall higher density of the raw egg.