Compare the properties of a raw egg to those of a boiled egg.

The proteins and enzymes in a boiled egg have been denatured due to the application of heat, while this is not the case in a raw egg. The denaturing of proteins is a chemical change, in which the egg's physical properties also change, for example the interior solidifies.

It's either -limiting factors or -scarce resources but i'd go with my first answer since the food and water are abundant they really aren't scarce