Yes, real eggs were harmed doing this experiment I took last night:

 

What I forgot to film:

Tasting it! Although the part of the yolk wasn't as firm as I hoped it would be, the egg as a whole was very tasty, I must say.

 

Sequel:

This morning I did another experiment, where I didn't let the water get to a full boil; at 95 degrees I turned off the fire, and waited until the yolk would get around 90 degrees Celsius (taking a bit of margin after yesterday evening). The eggs came out fine, quite tender egg white, and a dry egg yolk.

 

Code:

If you're interested in my code, take a look at my git epository.

 

Conclusion:

This might be giving a wider angle on energy harvesting! Cooking an egg over a lower fire is wasting less energy, and thus 'more green' than normal egg cooking; after all, why boil it in constantly cooking water? Because otherwise you don't have a clue how much heat is going into the egg; with a constant water temperature (cooking), it's simply a case of waiting a constant time to get a  constant egg yolk temperature. With my method, you don't have to have a constant temperature, thus wasting less energy!