[GGG]

Originally Posted by kunkstyle

All this farenheit talk is confusing.

Have you seen the egg calculator on Chef steps? I've used it a few times, and it's pretty decent. Can pick the consistency of the white and yolk and is pretty accurate.
https://www.chefsteps.com/activities/the-egg-calculator

whats funny is I have no concept of how hot 146F is outside of how it relates to cooking and I couldn't tell you how done a steak should be in Celsius.

For eggs I liked the serious eats discussion on eggs talking about time and temperature.

http://www.seriouseats.com/2013/10/s...bout-eggs.html