Using Fluid for cooking simulation?

[stepkka]

Thinking about purchasing Obi Fluid. I assume some soup in pot would be easy to do. But I also have an idea of making eggs. When you crack an egg the insides are liquid (though somewhat viscous). When you pour an egg into a flat surface it should behave like a normal egg, i.e. stay as a clump and not disappear. After cooking it should become more rigid (ideally increase viscosity smoothly over time). Is it possible to do using Obi Fluid?