How to Cook a Soft-Boiled Egg Optimally: A Laplace-Transform Solution of a Two-Domain Heat Equation

Matthew Lorig

We study the problem of cooking the yolk and albumen of a hen's egg to their respective optimal temperatures of $T_Y^{\ast }=65^{\circ }$C and $T_W^{\ast }=85^{\circ }$C, subject to the requirem…