egg- Yolk requires a temperature of just 65C (149F) to cook, while the albumen needs a little more heat at 85C

 BEST METHOD FOR PERFECT EGG COOKING 

The approach, which the authors call periodic cooking, involves alternating between cooking the egg in a pan of boiling water kept at 100C (212F), and placing it into a luke-warm bowl kept at 30C (86F). To get the best results, the egg must be transferred between the two temperatures every two minutes for a total duration of 32 minutes, so it is probably not best suited to home cooks who like to dip in and out of the kitchen leaving their egg unsupervised.

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