Final answer:
The primary factors affecting the coagulation temperature of eggs are atmospheric pressure, with higher altitudes leading to lower boiling points and thus slower cooking, and the age of the egg, where older eggs may coagulate faster. Eggshell thickness and egg size have a minimal direct impact on coagulation temperature.
Step-by-step explanation:
The factors that affect the coagulation temperature of eggs are related to the physical and environmental conditions under which the egg is cooked. Atmospheric pressure is a key factor. For example, in Denver, which is at a higher altitude than New York City, water boils at a lower temperature due to lower atmospheric pressure. This means that eggs cook more slowly because the heat energy required to denature the proteins, such as albumin, in the egg white is not reached as quickly as at sea level. Moreover, the age of the egg can also influence coagulation, as older eggs have looser structures, potentially leading to faster coagulation. The thickness of the eggshell and the size of the egg are less likely to affect coagulation temperature directly, compared to atmospheric pressure and the age of the egg.