Method and Device for Determining the Cooked State During the Cooking of Eggs

A method for determining the cooked state when cooking eggs, during which at least one egg is positioned in a vessel, wherein a plurality of identical or different eggs may be arranged in or outside of the vessel, side by side, above or below each other, the vessel is then closed and the temperature is increased and maintained at least inside the vessel until the desired cooked state of the egg or eggs is achieved, and the egg is then cooled, wherein to determine the cooked state of the egg or eggs in the vessel at least one light source having a wavelength between 400 nm to 1 mm is positioned on or in the direct vicinity of the egg or eggs, said light source transmitting light through at least one cross section of the egg to a light meter, and the transmission of the light through the egg being determined at least during the cooking process and, to achieve a cooked state for a runny egg yolk, a transmission of at least 96% of the maximum transmission degree of a raw egg and, to achieve a cooked state for a soft yolk, a transmission of at least 94% and, to achieve a cooked state for a medium soft yolk, a transmission of at least 90% and, to achieve a cooked state for a hard yolk, a transmission of at least 85% is realised.