Question

An egg when boiled solidifies along with the change in taste and colour give reasons to support answer

Answer 1

The heat from boiling  an egg causes the egg's protein to change permanently in texture and in  appearance through a process called denaturing. The liquid becomes a  solid, and the "white" of the egg goes from being basically clear to  being literally white. The boiled egg's properties are different from  those of the raw egg. These changes cannot be undone. Chemical changes result in the  formation of new substances, and the changes that occur cannot be  reversed (at least without other chemical changes).