it dies
it will always be the same color as it is right now
If you are referring to blood spots in the yolk, it will not hurt you if the egg is properly cooked.
they grow up
It is only poisonous if you eat it raw. If eaten after properly cooked it is perfectly fine.
Steaming a whole egg results in a cooked egg with a firmer texture compared to boiling. The egg white and yolk will both set during steaming, creating a cooked egg that can be easily sliced or chopped. Steaming can help avoid overcooking and reduce the risk of cracking the egg during cooking.
the yolk will get white and it will bounce
The tadpoles is developing inside the eggs.
Any sperm in the egg is gone and you have yourself a nutritious breakfast.
The clearly sticky liquid inside an egg is called albumen or egg white. It is clear and viscous when raw, but becomes white and opaque when cooked.
They are call chalaza and are strands of protein that hold the egg yolk centered in the albumen. The fresher your egg is the more prominent the chalazae are and they are perfectly edible. Once cooked they are not visible and are similar to the material of the egg white. Stale eggs will have had them but they will have disappeared as the egg lost moisture.
Because a cooked egg is flat and fried in comparison to a boiled egg. A hard boiled egg has a hard shell and it is dry inside. With an ordinary egg it is soft inside and sensitive that's why.