OmManiPadmeOmelet wrote:

> "Bob Terwilliger" > wrote:
>
>>notbob commented:
>>
>>>> Place as many eggs as you'd like in an oven pre-heated to exactly
>>>>149°.
>>>
>>>Fat chance.
>>
>>Agreed...but what about simmering them in an electric skillet set for that
>>temperature? Seems like the water could provide a temperature buffer, and
>>you could easily monitor it with a probe thermometer. I might give that a
>>try. Alternately, it ought to be possible to pre-heat water to that
>>temperature in a saucepan and simmer the eggs while continually monitoring
>>(because you'll probably have to lower the heat as water evaporates).
>>
>>If you had one of those lab-grade immersion heater/circulators, this would
>>be a snap.
>
> I steam my eggs in the steamer basket of the pasta pot.
>
> Even fresh laid eggs peel for me pretty much every time now. :-)

I have a different question. When eggs are pasteurized, they're heated
to 147°F. That kills everything of consequence that could be in the egg.
When egg white reaches 150°F, one of the proteins, ovotransferrin,
coagulates, but as it's only about 12% of the white, it creates a very
tender solid, difficult to lift intact. The major proteins coagulate at
about 180°F whereupon, the white becomes more firm. Yolk proteins begin
to thicken at 150°. I'm skeptical of this oven method, if any of us even
had ovens that could be so stringently regulated.

Whole eggs - the yolk and white mixed together - set around 165°F.

Pastorio