When you boil a hen's egg, you can choose how long you want to leave it in the shell in hot, boiling water. Depending on the length of time, the peeled egg will be harder or softer. So both the liquid egg white and the liquid egg yolk become hard with sufficient heat and a necessary long time. I find it interesting that the egg white and the yolk do not have the same basic conditions. Namely: the egg white is limited by the shape of the egg and the shell. The yolk, on the other hand, is surrounded by egg white, but this does not determine the final shape of the hard egg yolk. Thus, the yolk can harden in the optimal way, whereas the egg white can only do so to a limited extent. Perhaps you can also offer others such an environment in your sphere of influence: a certain all-round protection with at the same time many possibilities for personal optimal development.
I wish you an extraordinary day!
