Example: Lewis structure of the nitrite ion. 1  Step one: Nitrogen is the least electronegative atom, so it is the central atom by multiple criteria. 2  Step two: Count valence electrons. Nitrogen has 5 valence electrons; each oxygen has 6, for a total of (6 Ã 2) + 5 = 17.
So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. For instance, an egg cooked at 145Â°F for 45 minutes will have a barely set white and a completely liquid yolk.
Scrambled eggs: Cook until firm, not runny. Fried, poached, boiled, or baked: Cook until both the white and the yolk are firm. Egg mixtures, such as casseroles: Cook until the center of the mixture reaches 160 Â°F when measured with a food thermometer.