The 6x Celsius egg

According to a recently research published in Food Biophysics and carried out by Spanish researchers, the viscosity and texture of the 6x Celsius eggs depends on temperature and time combinations, so called thermal history.

As the grafic shows, you can get the same viscosity with different combination of temperature and time. The higher the temperature the smaller the time difference to get one viscosity or another. Every line represents a texture.
For instance, at 63 Celsius (marked in red in the grafic) the diference between sweet condesed milk-like and marmite-like consistency is 100 min. While those same consistencies are only few minute away at 68 Celsius.
Because nowadays it is quite easy to control both temperature and time very precisely we can "play" between temperatures of 64-67 Celsius, where the diferences in time are big enough but the total time to obtain the desired texture is not very long (see details in small grafic).

The below video is an example of 63 Celsius eggs at different times, made by Martin Lersch, researcher and blogger