Using Fluid for cooking simulation?

[stepkka]

Hmm, if fluid wouldn't work, is it worth to try softbody? I guess a raw egg does not need to be liquid, it just needs to behave like an extremely soft jelly. When it's on a frypan it should flatten due to gravity. Then I can increase its rigidity over time when its cooked.
So can Obi Softbody be used to imitate a raw egg?