""Cooking eggs is really a question of temperature, not time," says This. To make the point, he switches on a small oven, sets the thermostat at 65°C, or 149°F, takes four eggs straight from the box, and unceremoniously places them inside. "I use an oven in the lab; it's easier. But if the oven in your kitchen is not accurate, cook eggs in plenty of water, using a good thermometer." About an hour later -- timing isn't critical, and the eggs can stay in the oven for hours or even overnight -- he retrieves the first egg and carefully shells it. "The 65-degree egg!" he announces. The egg is unlike any I've eaten. The white is as delicately set and smooth as custard, and the yolk is still orange and soft."