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Although the white starts coagulating earlier, it also stops denaturing later, at 85 °C (185 °F) when it takes on a tender but solid texture. As a result, it is difficult to produce an egg with both a solid white and a thickened but non-solid yolk.[7]

The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk.[5] Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying at 70 °C (158 °F). As such, the yolk of an egg will never solidify before the white, though in a boiled egg heat will take longer to reach the yolk through the albumin (compared to a fried egg), making this doubly true.[4] The process may be reversed through breaking the connections between the proteins, which has been demonstrated through the application of either sodium borohydride or vitamin C.[6]

History
Eggs have a long history of use as food, following the history of the domestic chicken, and recipes that include boiled eggs are found in the first known cookbook, De re coquinaria,[2] in which at least one recipe calls for the use of preserved boiled eggs.[3] Alexander Pope recommended a method of cooking eggs over the embers or ashes of an open fire.[4]