Cooking eggs is a tricky physics problem. The yolk and the albumen (egg white) require different temperatures to reach their ideal textures. While yolks set optimally at around 65°C, albumen ...

Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal ...

Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal ...

"Conversely, the albumen alternatively sees temperatures in the range 100–87C and 30–55C during the hot and cold cycles respectively," which allows all the layers of the egg white to reach ...