What else can you do to keep the yolks from
overcooking? Well, here’s another thing we know: egg
yolks contain far more fat than egg whites. Luckily for us
here, fat is an excellent insulator—that is, it transfers energy
less efficiently than water does (that’s why whales are
covered in blubber). We can use this fact to our advantage
by adjusting the pan temperature. I cooked eggs in three
different pans at three different heat settings just until the
whites were set.
- Over low heat, the yolks came out completely firm and
chalky at the bottom, with just a very thin layer of barely
liquid yolk at the top. The whites were extremely rubbery
and dry in all but the thickest part just around the yolk.
With gentle heat and an extended cooking time, the