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Boiled eggs , increasing in boiling time from left to right: 4 minutes, 7 minutes and 9 minutes The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk. [5] Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying at 70 °C (158 °F). As such, the yolk of an egg will ... Learn how to boil eggs gently and avoid overcooking, green rings, and hard-to-peel shells. Follow the easy steps and tips for perfect hard boiled eggs every time. We'll show you how to boil eggs so they turn out just the way you want them, whether you like them hard boiled or soft boiled . Get our best egg boiling tips and tricks here.
