“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/

(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)

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

• “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