Where does the water present in the egg go after boiling?

Hint: It is because of denaturation of globular protein due to which the protein or the nucleic acid loses its structure after boiling. Breakage of hydrogen bonds occurs during this process.

Complete answer:
When the egg is boiled, first denaturation and then coagulation takes place and the water present in the egg gets absorbed in coagulated protein through H−bonding
-Denaturation of proteins is a process in which the physical & biological properties of proteins changes without affecting the chemical composition of protein.
-An egg white can have about 80% to 90% of water and the rest is protein . The egg yolk or the yellow mainly consists of fats ( lips , cholesterol) and no water .
-Proteins undergo something called coagulation which means when heat is introduced the liquid form of protein turns semi solid .coagulation can happen due to heat , acids, any mechanical changes and enzymes .
-That's why the egg white hardens due to the boiling water changing the chemical structure of the proteins in the egg white
Another example is when you make idlis or dosas
The batter has proteins in it , due to steaming (idlis) or frying (dosa) they coagulate on account of the heat .
-When an egg is boiled in water, the globular proteins present in the egg change to a rubber like insoluble mass which absorbs the water present in the egg by making hydrogen bond with it.

Note:
In denaturation the physical & biological properties of proteins changes without affecting the chemical composition of protein. The denaturation of protein in the egg is the coagulation of albumin present in the white of an egg.