[WorkWOrk]

Hard Chemistry Question?
I hope someone can answer this.
What are the conditions an egg with cook itself spontaneously?
I need the steps and the values of the steps and the values of the energy equation of the chemicals.
I don't understand at all!
If someone could help, I would be really thankful!
Thank you!

[WorkWOrk]

I forgot to post their contents.
Egg Yolk
Energy   1,325 kJ (317 kcal)
Carbohydrates   3.59 g
Fat   26.54 g
Protein   15.86 g
- Tryptophan   0.177 g
- Threonine   0.687 g
- Isoleucine   0.866 g
- Leucine   1.399 g
- Lysine   1.217 g
- Methionine   0.378 g
- Cystine   0.264 g
- Phenylalanine   0.681 g
- Tyrosine   0.678 g
- Valine   0.949 g
- Arginine   1.099 g
- Histidine   0.416 g
- Alanine   0.836 g
- Aspartic acid   1.550 g
- Glutamic acid   1.970 g
- Glycine   0.488 g
- Proline   0.646 g
- Serine   1.326 g
Water   52.31 g
Vitamin A equiv.   381 μg (48%)
Thiamine (vit. B1)   0.176 mg (15%)
Riboflavin (vit. B2)   0.528 mg (44%)
Pantothenic acid (B5)   2.990 mg (60%)
Folate (vit. B9)   146 μg (37%)
Calcium   129 mg (13%)
Iron   2.73 mg (21%)
Magnesium   5 mg (1%)
Phosphorus   390 mg (56%)
Potassium   109 mg (2%)
Zinc   2.30 mg (24%)
Choline   682.3 mg
Cholesterol   1234 mg
Egg White

92% water
33 grams with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. It also contains about 17 kcalories and no cholesterol.

3.6 grams of protein of the below:
54% Ovalbumin - Nourishment; blocks digestive enzymes[citation needed]
12% Ovotransferrin - Binds iron[citation needed]
11% Ovomucoid - Blocks digestive enzymes[citation needed]
4% Ovoglobulin G2
4% Ovoglobulin G3
3.5% Ovomucin
3.4% Lysozyme
1.5% Ovoinhibitor
1% Ovoglycoprotein
0.8% Flavoprotein
0.5% Ovomacroglobulin
0.05% Avidin
0.05% Cystatin

There's so many things I don't know which ones are part of the reaction!

[Borek]

What are the conditions an egg with cook itself spontaneously?

None that I have heard of.

That is assuming you mean "will" when you write "with".

[WorkWOrk]

Yeah, I did mean will but I couldn't edit it when I noticed. I thought about that too but apparently the teacher said it can. It doesn't have to be covered by the shell. This will make a whole grade point difference if I succeed so I'm looking all over and there's still no clue.

[fledarmus]

What do you mean by "cook"?

http://www.metacafe.com/watch/889041/amazing_trick_cooking_an_egg_without_heat/

or

http://www.finecooking.com/item/10255/cooking-eggs-with-sugar-alone

[WorkWOrk]

Sorry I didn't clear it up. It has to do with free energy equations and thermochemistry and not acid.
The egg has to turn into what we normally see as a cooked egg.

[fledarmus]

Well, I'm guessing that your definition of an egg being "cooked" is when it turns from liquid to rubbery, rather than anything to do with killing bacteria that might be present, or any of the other chemical changes involved in cooking:

Basically, what cooking an egg does is denature the proteins that are present. Some of the science is here:

http://www.scienceofcooking.com/eggs/eggs_sous_vide.htm

When the egg proteins are denatured, enough energy has been added that the intramolecular bonds which hold the protein into its folded, globular conformation are broken down, and the protein stretches out. That allows it to interact with other, similarly stretched out proteins, forming three-dimensional networks of proteins throughout the egg and making it rubbery.

There are other ways of denaturing proteins besides heat - two of them are described thoroughly in the links I gave you earlier. I have no idea what you are looking for beyond that. Possibly drying? The egg is mostly water which normally keeps the proteins separate - if the water is removed, they can also interact and form networks, but I'm not sure I would consider a dehydrated egg "cooked". There is also mechanical force - beating egg whites causes the same denaturation and extension of intermolecular protein bonds to form a nice stiff foam, but again, I'm not sure I would call it cooking.