Posted by Jon on August 22, 2006 at 13:27:53 from 199.159.117.62 user Jon.
In Reply to: Re: Field testing eggs! posted by Jock on August 22, 2006 at 11:18:16:
Given that albumen coagulates at between 62-65 C and yolk at between 65 and 70 C, both these hypotheses (that eggs brought to a boil slowly will cook more and that eggs brought to a bnoil over 15 min. then cooked a further 3 min. will have hard yolks) seem eminently reasonable. I'd like to propose a further area of investigation based on these premises: does the time taken to bring the water (with egg) to a boil affect the texture of the yolk? Significant textural differences may lead to marked differences in preparing,for example, devilled eggs or egg salad, where the yolk is crumbled.