Guinea Egg

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To cook a guinea egg you need to raise its temperature to T = 90°, but guinea eggs are delicate so this must be done slowly.  There are two established methods.

The first is to put it in boiling water at a constant temperature of 100°.  The second is to put it in a microwave oven at low power 

The surprising thing is that if we start with the egg at room temperature (T = 20°) the two methods have exactly the same cooking time––12 minutes. 

Nevertheless, the two methods employ different forms of heat transfer and this affects the shape of the temperature-time graphs, as illustrated at the right. What’s going on here? This is an excellent question for the class to discuss.

How can you shorten the cooking time by moving the egg from one option to the other? Illustrate your scheme that minimizes cooking time on the graph.