Of course, the most egregious error in the entire set is the claim that when cooking eggs, only temperature, and not time, is all that matters. That wasn't a typo, but a fundamental lack of understanding and experimentation...
Umm, I took that to mean that 10 hours at 130 F would simply not set the proteins like a minute at 170 F, for example. Obviously, if you have a dozen yolks blended together they won't set as fast as a single one.
So, am I wrong? Can an egg cooked at 120 - 130 for a day give the same result as a few minutes at 150?
See the "Culinary Biophysics: On the nature of the 6XC Egg," article by César Vega & Ruben Mercadé-Prieto. Google it, as I don't have the link available right now.
Strictly speaking, the answer to my loosely framed question, based on the cited research, is no.
As far as I can tell from the paper (much of which I only partially understand,) the experimental findings, based on their figure 4, are that an egg yolk held at 127 F for 166 days will have the same viscosity as the same yolk at 158 F for 1 minute.
However, if I had asked "Is a yolk held for a day at 140 similar to one held at 150 for 15 minutes," the answer would be yes.
It does appear that MC might need revision of position. It is demonstrated that within the 6X C range, the viscosity of a yolk is time dependent. However, as the paper notes:
"Short cooking periods at low temperatures do not increase the viscosity (e.g., temperature <61 °C for <50 min)"
and so at temperatures below 140, one should not expect a set yolk in any time frame usually mentioned for boiled eggs.
