Great question — answering as the UphillTech team:
Some difference depending on what temperature the eggs reach. The difference is the rate at which heat is applied and how it is applied, which changes how fast the egg sets. This is assuming you are talking about the egg albumen (egg white), which is about 90% water and 10 % albumen proteins. Ovalbumin makes up about 55% of the protein in the albumen, and the rest are pretty similar biochemically; mostly being phosphoglycoproteins. Because there is so much water present in the albumen, the method of heating makes little difference to the outcome - the water content won't mix with fat/oil. What happens in the yolk is more complex because it is a mixture of proteins, salts and fats along with...
Full answer by bob1: https://cooking.stackexchange.com/a/128649 (CC BY-SA 4.0).
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