1) (25 pts) The hard-boiled egg in Paris Problem While we were on vacation in Paris in summer 2011 we stayed in the Hotel du Pantheon, which served a breakfast which included one unusual breakfast item - an egg. What was unusual about it was that it was a whole raw egg in a shell that they simply had in a bowl on a table. Nearby, they had a big crock pot of hot water that you were supposed to drop the egg in to cook it to the amount you wanted. I could see some tiny bubbles on the bottom of the pot but it definitely wasn't a "rolling boil. Question: How long should we leave our egg in the hot water to get a hardboiled egg? Given Information - Assume egg is "hard boiled when the center temperature reaches T = 70C. - Egg dimension (Skip standard): 2 diameter (approximate) - Tinitial (egg) = 20C; Twater = 100C Note #1: As a first pass, assume average kavg = 4.56 x 104 kJ/m-s-K Note #2: Since the crock pot is just barely producing bubbles, assume h= 2500 W/mK (Table 15.1) Physical Properties of an Egg Density (p) = 1035 Kg/m3 Specific Heat (Cp): 3.56 kJ/kg-K Thermal Conductivity (k): yolk = 3.37 x 104 kJ/m-s-K; albumen = 5.57 x 104 kJ/m-s-K