The first section looks a lot like alginate spherification. It’s a fun demo to make a fake egg with it but it would be very obvious it isn’t an egg when you cooked it. It wouldn't set or act like an egg at all when heated. I’d also be very curious to see how they make the shell if it really is a fake egg.

For the second section, those are previously frozen eggs. Freezing them turns the yolk rubbery but doesn’t do much to the white.

I have actually heard about that. Google "gutter oil" if you want some nightmares. They are working on food safety hard though.