Probably related to the way certain parts of male and female anatomies react in opposite ways to the cold
Are you serious, or is this the lead in to some kind of skit? Presuming this is a serious enquiry from somebody (for example) trying to help out with homework, it is as summarised in post 4. Applying heat to an egg induces chemical reactions between its constituents (mainly proteins) which result in the reaction products being solid rather than liquid. When performed in a kitchen this is known as "cooking", when studied in a laboratory it's "chemistry". Applying heat to ice (ie solid water) increases the energy, but the constituents of ice are just water molecules which are not going to react with anything until the temperature becomes extreme. The energy is in the form of vibration of the molecules, and at sufficient energy (ie temperature) the bonds which hold the water molecules together as a solid are broken, and the water becomes liquid and then gas as the temperature is increased further. In a kitchen this is "defrosting", and in a laboratory it is a phase change from the solid form to the liquid form of water in accordance with thermodynamics.
Why water expands when it freezes is far more interesting. And why, in a fuzzy sort of way, a Helium atom is half the size of a Hydrogen atom, when "common sense" tells us it should be twice the size.
But luckily, it does when cooled below about 4deg C. @BH. You forgot to mention the latent heat of fusion and vaporisation. Does water become a gas, or is it a vapour?
I'm curious why the question never got more of an answer in the first place, and why the OP posted it - but he hasn't been on the forum for over a year either.
If you put eggs in a pan of water what does it need to move heat from the water to the eggs so you can do both at the same time?
What, you mean turn the water into ice at the same time as cook the eggs? You could do it with a heat pump, but it would have to be a different body of water and not the water the eggs were cooking in.
