One of life’s undeniable truths is that cooking an egg to perfection is a famously challenging task. When you crack the shell and dip your toasted soldier into what you hope will be a delicious meal, only to discover that the yolk is flaky and dry, or worse, the egg white is a slimy, watery mess, breakfasts can sometimes be unpleasant experiences.
The issue is that the albumen, or white portion of the egg, and the yolk boil at different temperatures. While albumen requires a bit more heat at 85C (185F), yolk just needs 65C (149F) to cook.
Therefore, traditional egg-cooking techniques are a compromise between those two seemingly irreconcilable realities.
