ABSTRACT
The water is boiling hot, the egg is cold and the heat would expectedly spread from the outside in. Since all parts of the egg coagulate well below 100°C, the egg will solidify from the outside in. The only way to assess the state of matters is to crack the egg open: the ultimate point of no return. So, if a cookbook was to give a recipe for cooking eggs in cooling water, it has to specify not only temperatures and time, but, at the least, also the amount of water per egg. Crack each ready-cooked 6X°C egg into its respective little bowl. The Norwegian egg cooking calculator tells us that taking a medium-sized egg straight from the fridge requires about 40 seconds longer cooking time compared with one kept at room temperature when readers want it cooked to medium soft yolk.
