|MadSci Network: Biophysics|
Matthew, A raw egg is mainly fats and proteins dissolved and/or suspended in water, so if there is going to be any change in density then it will expand upon freezing like all water-based solutions. However, I am not sure if it will expand sufficiently to crack the egg's shell. The easiest way to test this is to just put several raw eggs in the freezer (you always want to run an experiment with several data points, in this case eggs) and see what happens. Let it go overnight or all day, since it will take a while to freeze and you want to be sure you're looking at a truly frozen egg. I don't think you could see through a frozen egg (if you were able to get it out of the shell) because a lot of the proteins in the egg "white" part (which is clear when raw and unfrozen) are going to unfold and/or precipitate due to the freezing process, and this will make the egg white cloudy, but again I don't really know and the best way for you to test this is to carefully peel your frozen eggs after about 24 hours (only take out one at a time from the freezer so the others don't thaw while you are trying to peel one) and try to look through them. Good luck and feel free to email to me directly if you have any further questions. Chris Larson
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