At 85°C, egg white sets to a firm, tender gel. At 65°C, egg yolk reaches its ideal creamy consistency. The problem is that these two temperatures are 20 degrees apart, and every egg you've ever boiled cooked both components at the same time, in the same water, at the same temperature. Something always loses. That thermodynamic standoff is the reason no conventional cooking … [Read more...] about The Physics Behind the Perfect Boiled Egg and Why It Takes 32 Minutes