What makes an egg cook faster or slower?

1. Temperature: The higher the temperature, the faster an egg will cook. This is because heat causes the proteins in the egg to coagulate and set, resulting in a firmer texture. For example, an egg cooked in boiling water (212°F/100°C) will cook faster than one cooked in simmering water (180-200°F/82-93°C).

2. Size of the egg: Smaller eggs cook faster than larger eggs because they have less mass and therefore require less heat to reach the same internal temperature. For example, a small egg (size S) will cook faster than a large egg (size L).

3. Cooking method: Different cooking methods use varying heat sources and temperatures, affecting the cooking speed of an egg. Some common methods are:

- Boiling: Eggs boiled in water cook faster than other methods due to the direct heat transfer.

- Frying: Eggs fried in a pan with oil or butter also cook relatively quickly due to high temperatures.

- Microwaving: Microwaving involves rapid heating using electromagnetic radiation and can cook eggs quickly.

- Poaching: Eggs poached in simmering water cook gently and may require slightly longer compared to boiling.

- Steaming: Eggs steamed in a steamer or bamboo basket cook more slowly but retain moisture.

- Baking: Eggs baked in the oven take longer to cook because of the indirect heat and the larger volume of air that needs to be heated.

4. Altitude: At higher altitudes, water boils at a lower temperature. This means that eggs might take longer to cook at high altitudes because they require a higher temperature to fully coagulate.

5. Freshness of the egg: Fresh eggs tend to cook faster than older eggs. This is because older eggs have a higher pH level, which can slow down the coagulation process.

By considering these factors, you can adjust your cooking time and method to achieve your desired egg doneness and consistency.