Fig. 2: Simulation of hard-boiling, soft-boiling and sous vide cooking.
From: Periodic cooking of eggs
Results of the simulation of the hard-boiling (red), soft-boiling (yellow) and sous vide cooking (green) of an egg: a, c, e temperature values over time at different distances from the center of the egg; b, d, f degree of cooking values over time at different distances from the center of the egg. The distances selected to construct these graphs are identified by the lines in Fig. 1b. The precise legend for all the figures a–f is given in figure a.
