Perfect Timing Egg Cooking

Barham, L. H. Skibsted, W. L. P. Bredie, M. B. Frost, P. Moller, J. Risbo, P. Snitkjaer, L. M. Mortensen (2010) Molecular gastronomy a new emerging scientific discipline. Chem. Rev., no, 2313-2365. 

This (2006) Molecular gastronomy. Exploring the science of flavor. Columbia University Press, New York, pp. 29-31. 

This (2009) Molecular gastronomy, a scientific look at cooking, cc. Chem. Res., 42, 575-583. H. This, M.-O. Monchicourt (2010) cited work, pp. 27-43. 

Mercade-Prieto (2011) Culinary biophysics on the nature of the 6X °C egg. Food Biophys., 6, 152-159. 

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After a minute or two, when there is still a little runny egg visible, turn the scrambled eggs into a serving bowl or onto plates. The residual heat will continue cooking the eggs so that they re perfect by the time they reach the table. 

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