Question

why does heat give eggs more \substance\? the proteins uncoil and get linked together. the proteins in the eggs simply get locked in place the proteins in the eggs coil more making them hard

Explanation:

When eggs are heated, the proteins in them (such as albumin) undergo denaturation. The native - folded structure of proteins uncoils and the protein molecules interact with each other and form new linkages, which gives the eggs a more solid "substance".

Answer:

The proteins uncoil and get linked together.