=== perfect egg yolks ===

"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 

  * http://blog.khymos.org/2011/04/18/perfect-egg-yolks/
  * http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/

=== temperatures ===

| **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)

=== poaching ===
  * field testing several ways to poach an egg > http://www.b3ta.com/features/howtopoachanegg/

=== Some Science ===
  * "The Science of Boiling an Egg" http://newton.ex.ac.uk/teaching/CDHW/egg/
  * The science of "Unboiling" an egg http://phys.org/news/2015-01-chemists-unboil-eggs.html
  * ...and derivations http://newton.ex.ac.uk/teaching/CDHW/egg/CW061201-1.pdf