How come when you boil pasta it makes it soft but when you boil and egg it makes it hard
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Pasta is absorbent, part of what boiling pasta does is hydrate the starch in the pasta. Eggs are not absorbent, either in the shell or on their own, so the only changes you observe in them has to do with cooking/denaturing proteins and coagulation of fats.
They’re made of different things. Pasta is a starch that will absorb water and become softer.
Eggs in the other hand are mainly fats and proteins. When fats and proteins are heated they denature and coagulate.
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