Nope. Protein generally denatures at lower than 100C / boiling point.
That's the principle of Sous Vide, not that you should use Sous Vide to sterilise anything, but the protein in egg white denatures at 60-80C.
http://www.scienceofcooking.com/eggs/eggs_sous_vide.htm
And in meat it's similar, 50-70C http://www.mpip-mainz.mpg.de/Sous_vide_cooking
If you doubt it, stick your hand in water at 80C and see what happens.
Nope. Protein generally denatures at lower than 100C / boiling point.
That's the principle of Sous Vide, not that you should use Sous Vide to sterilise anything, but the protein in egg white denatures at 60-80C.
http://www.scienceofcooking.com/eggs/eggs_sous_vide.htm
And in meat it's similar, 50-70C http://www.mpip-mainz.mpg.de/Sous_vide_cooking
If you doubt it, stick your hand in water at 80C and see what happens.