Can you cook an egg at 100 degrees? (cooking temperature)

In this article we will provide an answer to the question “Can you cook an egg at 100 degrees?” and discuss the ideal cooking temperature.

Can you cook an egg at 100 degrees?

Yes, you can indeed cook an egg at 100 degrees Celsius. However, it’s essential to be cautious not to exceed a cooking time of 8 minutes, as this could result in overcooking.

To ensure safety and proper doneness, it’s crucial to consider the recommended cooking times for various egg preparations. Destroying Salmonella enteritidis, a concern in egg safety, requires specific temperature and time combinations (1).

It’s important to note that extended cooking times can enhance the sensory characteristics of eggs up to a certain point. However, excessively long cooking times could render the egg unsuitable for consumption due to its overcooked state (1).

Therefore, while it is possible to cook an egg at 100 degrees, the key lies in adhering to appropriate cooking times to ensure both safety and quality.

How long should you cook an egg?

The optimal cooking time for an egg depends on the specific preparation method and desired level of doneness. However, to ensure safety and achieve proper doneness, different temperatures and times are recommended for specific methods (1):

Boiling: To destroy pathogens like Salmonella, boiling an egg at 75°C or 167°F for the appropriate duration is crucial. This is usually around the 6-minute mark (1).

Poaching: For poached eggs, maintaining a temperature of 75°C or 167°F for about 5 minutes achieves the desired result (1).

Frying: If frying a covered egg, a temperature of 70°C or 158°F for approximately 4 minutes is suggested (1).

Tailoring the cooking time to the specific preparation method and temperature is essential for achieving both safety and the desired taste and texture.

What storage temperature is safe for eggs?

Storing eggs at 4ºC or 39°F preserves their internal quality and extends the shelf life of at least 20% of eggs by a minimum of 5 weeks (2).

Refrigeration is highly effective in preserving the quality of eggs. Keeping them at temperatures below 8ºC or 46°F inhibits the growth of most microorganisms and mesophiles, while also slowing down the deterioration of their internal.

What is the science behind cooking eggs?

The science behind cooking eggs involves intricate protein changes brought about by the boiling process. When eggs are boiled, protein bonds break, water is expelled, and this leads to solidification and denaturation, resulting in remarkable transformations (3).

Boiling eggs initiates a sequence of protein alterations, each occurring at specific temperature ranges. Proteins start to unfold at temperatures between 130-140°F or 54-60°C. A gel-like matrix takes form around 140°F or 60°C, followed by moist solidification at 155°F or 68°C (3 and 4).

As the heat continues, eggs reach firmness at 180°F or 82°C. If the temperature goes beyond this, dehydration takes place, resulting in a rubbery texture above 180°F or 82°C (3 and 4).

These intricate changes play a crucial role in shaping the distinct characteristics of boiled eggs, providing a fascinating insight into the scientific processes that occur during their cooking.

Is it possible to cook eggs at low temperatures?

Yes, cooking eggs at low temperatures, even as low as 65°C, is entirely possible through innovative methods like sous-vide cooking. Sous-vide entails immersing food in a precisely controlled water bath maintained at consistently low temperatures over an extended duration.

This approach introduces a world of novel textures and flavours in eggs, distinct from traditional high-heat techniques. Sous-vide’s precision empowers cooks to finely manage the cooking process, resulting in eggs with delightful custard-like textures (4).

Importantly, both the egg whites and yolks retain their characteristics. Beyond texture, lower-temperature egg cooking, when extended, can even bring about pasteurization. This effectively mitigates potential risks from pathogens like Salmonella while preserving the egg’s integrity (3 and 4).

Egg proteins unravel, causing noteworthy shifts in texture. Take, for instance: At approximately 61.5°C or 143°F, conalbumin denatures, allowing the egg white to transition into a loose gel. Around 64.5°C or 148°F, denatured livetin creates a tender gel in the egg yolk (4).

About 70°C or 158°F, denatured ovomucoid results in firm egg white gelation (yolk coagulation also commences). As temperatures reach 84.5°C/184°F, denatured ovalbumin renders egg white rubbery (4).

This interaction between heat and time is pivotal. Similar texture changes can be induced by doubling the cooking time at a specific temperature. This underscores how mastery over time and temperature can wield transformative influence over egg textures during cooking.

Other FAQs about Eggs that you may be interested in.

How to preserve eggs?

How long can you store soft-boiled eggs?

Conclusion

In this brief article, we have answered the question “Can you cook an egg at 100 degrees?” Yes, cooking an egg at 100 degrees Celsius is possible. Various egg preparations are involved (to eliminate pathogens): boiling: boil at 75°C for 6 minutes; poaching: achieve at 75°C for 5 minutes; frying: opt for 70°C for 4 minutes. 

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References

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1. Baker RC, Bruce C. Effects of processing on the microbiology of eggs. In: Microbiology of the avian egg 1994 (pp. 153-173). Boston, MA: Springer US. https://link.springer.com/chapter/10.1007/978-1-4615-3060-2_8

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2. Wahba NA, Mel-Shereif WA, Amin M. The effect of different preservation methods on egg quality and validity. Assiut Veterinary Medical Journal. 2014 Oct 1;60(143):42-8. Available from: https://avmj.journals.ekb.eg/article_171048.html

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3. FDA. U. S. Food and Drug Administration. How Temperatures Affect Food. [Internet]. [cited 2023 Jun 26]. Available from: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/how-temperatures-affect-food

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4. Baldwin DE. Sous vide cooking: A review. International Journal of Gastronomy and Food Science. 2012 Jan 1;1(1):15-30. https://www.sciencedirect.com/science/article/pii/S1878450X11000035