important, which may seem trivial at first, yet, as we’ll see,
is instrumental in a perfectly cooked egg: foods in a hot
environment cook from the outside in, and the bigger the
temperature differential between the food and the
environment, the more uneven the cooking will be.
What this means is that if you lower an egg into boiling
water, it’s possible to achieve an end result with a white
that’s tough, rubbery, and overcooked while the yolk is still
just barely cooked in the center, like this one:
So, what’s the ideal temperature to cook an egg to?
Here’s what happens to an egg white as it heats up:
- From 30° to 140°F: As the white gets hot, its proteins,