As the temperature decreases, it takes longer to get the same yolk texture. Roughly, for every drop of 5 °C to 10 °C in water temperature, the cooking time doubles—for yolks, for braised meat, and for most proteins. As we get closer to 60 °C, it takes a smaller temperature change to double the time to get the same yolk texture; some people will even cook eggs overnight at 60 °C to 62 °C so they’re ready when they wake up. The egg white, though, has different proteins than the yolk and just won’t get as firm as hard-boiled eggs at lower temperatures.
Articles in this section
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