An ordinary egg can be approximated as a 5.5-cm-diameter sphere. The egg is initially at a uniform temperature of 8C and is dropped into boiling water at 97C. Taking the properties of the egg to be ρ = 1020 kg/m3 and cp = 3.32 kJ/kgC, determine how much heat is transferred to the egg by the time the average temperature of the egg rises to 80C.