Device (10, 20) for cooking the raw eggs albumen completely separated from the eggs yolk comprising a container (11, 21) comprising at least one opening (12, 22) for housing the raw albumen and a cap (13, 23) provided with a vent valve (14, 24). When the device (10, 20) is immersed in a tank comprising water at a temperature comprised between 65°C and 90°C for a time period comprised between 7 minutes and 45 minutes, the container (1 1, 21) containing the albumen and sealed with the cap (13, 23) remains in suspension in the water and the vent valve (14, 24) is configured for allowing the passage and the expulsion of the gas formed inside the container (11, 21) by the volume increase of the albumen at said temperature, thus producing a solid boiled eggs albumen.
