Eggs, just like us, are mostly made out of water, but if you try to suck on one raw, just like you would a human, you will be labeled a creep and/or a vampire. Which might work out for you in the ends as vampires and creeps are notorious for being left alone, which might save you from a surprise midnight raid from the local electro-punk gang.

But while consuming raw eggs might bring confusion and disgust to your enemies, it will most likely give you salmonella. Salmonella is not friend-shaped.

Cooking eggs is a delicate matter, as their water composition makes them very volatile. Water, as many of you might know, boils at 100°C/212°F. Anything above that temperature dries the egg and burns what little proteins it has, creating abominations such as these:

They have the texture of a sole, and taste just about as good. Perfect if you need improvised shoes to walk through the mountains while hunting radioactive elks, but not good enough to belong in your belly.

Thing is, you need to heat an egg at least until 63°C/146°F to escape the danger zone, which gives us little wiggle room between a burnt frisbee and a delicious, runny egg. As such, frying an egg properly is one of the most difficult things to cook, even for professionals.

Boiling an egg is a more manageable affair, as you can't boil water above it's the boiling point, giving you a nice, steady temperature. It's all about managing time. However, it is important to know that any egg you boil should be first placed in water before boiling, to get an even cooking.

5 to 6 minutes in boiling water will give you a soft-boiled egg, while 7 to 9 will give you a hard-boiled egg. Anything more than that will be a tasteless rock.

Baking an egg, however, is a more manageable affair, as we want to remove moisture out without burning the egg, and since we can control an oven's temperature, it will be easier. Unless you're using a firepit as an oven, in which case, nice work, genius. You just announce your position to everyone within a mile's radius. I would run if I were you. Dillhole.

Since we already studied the methods of heat conduction, and the properties of the eggs, it's time to put both to the test!

CONVECTION COOKING: EGG MOLLET(Soft-boiled)

Mise En Place:

1 egg(room temperature)

A pinch of salt.

Enough water in a pan to cover the egg.

A bowl of ice-cold water.

1. Wash and disinfect the egg.

2. Place the egg in the pan with cold water and a pinch of salt.

A note on salt: We add salt on the water to flavor the water, as the process of osmosis will add flavor to the food. We do this to any boiling food to add flavor. We also add salt to the water to modify its boiling point, making it easier to control its temperature.

3. Heat at medium flame until boiling.

4. When it begins to boil, stir the water for one minute.

5. Wait five minutes and remove the egg from the boiling water and into the bowl of ice-cold water. This is called a reverse bain-marie, where we put the boiling food into cold water to stop it from cooking with the residual heat.

6. Carefully break the shell so that the whites don't rupture.

7. Add some salt and pepper, and you're done! Eggs mollet!

CONVECTION METHOD: Hard-boiled Egg.

Mise En Place:

1 egg(room temperature)

A pinch of salt.

Enough water in a pan to cover the egg.

A bowl of ice-cold water.

1. Wash and disinfect the egg.

2. Place the egg in the pan with cold water and a pinch of salt.

3. Heat at medium flame until boiling.

4. When it begins to boil, stir the water for one minute.

5. Wait ten minutes and remove the egg from the boiling water and into the bowl of ice-cold water.

6. Break the shell and remove it.

7. Add some salt and pepper, and you're done! Hardboiled egg!

Conduction method: Fried Egg.

Mise En Place:

1 eggs(room temperature).

A skillet or pan, preferably non-stick.

Enough oil to coat the bottom of the skillet or pan.

Salt and pepper to taste.

1. Crack the egg on the skillet with the oil. Make sure the oil is cold.

2. Heat up the oil in the lowest flame possible.

3. When the oil is hot, grab a spoon and begin to bathe the egg whites with the oil from the pan. This will help cook the egg thoroughly.

4. Once the egg whites are solid and not runny, remove from the skillet and onto a plate. Add salt and pepper accordingly.

The reason we add salt and pepper last is because salt actually draws moisture from the egg, making it harder to cook. It also modifies the color of your egg from a yellow/orange to a dull white. Also, salt and pepper are washed away by the oil.

5. Done! Eat it while it's hot! Since we are not doing anything like a reverse bain-marie to it, the residual heat will continue to cook it. The fresher you eat it, the best!

CONDUCTION METHOD: Veggie Omelette.

3 eggs(room temperature)

20 gr/1 oz Tomato in Brunoise.

20 gr/1 oz Onions in Brunoise.

20 gr/1 oz Leek in Brunoise.

Salt and pepper to taste.

A skillet or pan.

A tablespoon of oil.

1. Heat the pan with the oil at low heat. Add the veggies, add a pinch of salt to draw out the veggies, and remove them once they are fragrant and caramelized. Remember to add them in order of hardness: First the leaks, then the tomato, and finally the onions.

2. Crack the eggs in a bowl, then whip them with a fork or a frotter, or even the butt of your pistol. Whatever floats your boat. Do it until the whites and the yolks mix into a uniform liquid. You can also do it with only the egg whites, if you're into not having any tasty flavors. If you add salt and pepper here, you will have a disgusting white omelette, so don't do it.

3. Heat a skillet with a tablespoon of oil at low heat and add the egg mixture.

4. When the bottom of the eggs begin to harden, add the veggies, salt, and pepper.

5. Fold the omelette over itself and transfer to a plate. Here, we will let the residual heat finish cooking the omelette inside.

6. Wait a minute and done! Time to eat!

RADIATION METHOD: Eggs Cocotte(Oven Eggs)

Mise En Place:

3 eggs(room temperature)

A muffin pan or ramekin.

A drizzle of oil.

Salt and pepper to taste.

1. Drizzle your preferred mold with oil, making sure it covers every inch.

2. Add the eggs into the molds, one per slot. Add salt and pepper to taste, as it will help draw out the moisture.

3. Put in the oven at 160°C/320°F for 8 minutes.

4. Unmold, and eat them while they're hot!

Remember: practice makes perfect! You have limited resources, so you better perfect the art of the humble egg to make them count! Deliciousness awaits. I hope this exercise makes you understand better the methods of heat transfer as well. There is many more to come, so bucket up!