As a result of the action of high temperature on the egg protein, protein denaturation will occur. Under the action of alcohol, acetone, acids or alkalis, approximately the same thing happens: the protein coagulates. This is a process in which a violation of the tertiary and quaternary structure of the protein occurs due to the breaking of hydrogen and ionic bonds.
In water and vegetable oil, protein retains its structure.
Remember: The process of learning a person lasts a lifetime. The value of the same knowledge for different people may be different, it is determined by their individual characteristics and needs. Therefore, knowledge is always needed at any age and position.