Why does a hard-boiled egg have more entropy than a normal egg?
I’ve come across several claims that a (hard) boiled egg has greater entropy than an unboiled egg. None of them cite any peer-reviewed research to back up their claim. While it is possible that entropy increases when you boil an egg, it is also possible that it does not. It is even possible that it stays the same.

I did my own literature search to see if I could find any publication that answered the question. What I found left the question very much up in the air. So I contacted Greg Weiss, a scientist who has done research on a related topic: ‘unboiling’ an egg. Dr. Weiss was kind enough to discuss the topic with me via email.



tl:dr

Whether a hard-boiled egg has greater entropy all boils down to the question of how structured are the assemblies found in aggregated ovalbumin. Furthermore, we can't just consider the assemblies found in the ovalbumin aggregate since we're talking about assemblies composed of all the types of protein in the overall albumen. (BTW, it's important to note that heated egg white doesn't just form any type of aggregate, it forms a gel, which presumably implies additional structure.)

For those who are interested in the details, here is the full email thread.