“Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added. Playing around with temperature and time can result in some very interesting yolk textures – yolks that are neither soft nor hard, but somewhere inbetween.” –Martin Lersch
| Proteins | Denaturation temperature (°C) |
| From the egg white | |
| Ovotransferrine | 61 |
| Ovomucoïde | 70 |
| Lysozyme | 75 |
| Ovalbumine | 84,5 |
| Globuline | 92,5 |
| From the yolk | |
| LDL | 70 |
| HDL | 72 |
| Alpha livetine | 70 |
| Beta livetine | 80 |
| Gamma livetine | 62 |
| Phosvitine | > 140 |
| Yolk | 65-70 (because of LDL) |
(Table 3. in “Molecular gastronomy: a scientific look to cooking”, Hervé This)
see also “Culinary Biophysics: on the Nature of the 6X°C Egg”, César Vega, Ruben Mercadé-Prieto, 10.1007/s11483-010-9200-1 (paywalled online)