Final answer:
The statement is True; fresh liquid eggs should not be added to partially cooked eggs due to differences in how proteins behave during cooking, leading to uneven cooking and possible health risks.
Step-by-step explanation:
The statement that a team member should never add fresh liquid eggs to a pan that has been holding liquid eggs is True. When liquid egg whites are heated, the albumin proteins unfold due to an input of energy, then aggregate into a disorganized solid as the egg white becomes a cooked egg. This is due to the breaking of hydrogen bonds that maintain the protein structure. Under conditions where temperature exceeds 373 K, the process of converting liquid egg whites to a solid is irreversible and spontaneous, driven by the free energy change being negative (ΔG < 0). Therefore, adding fresh liquid eggs to a pan with partially cooked eggs can lead to uneven cooking and potential health risks, as the proteins in them behave differently at varying temperatures and stages of the cooking process.