to borrow from cookingissues.com (which got me wanting to try the pressure cooker hamine egg).
we compared the pressure cooked egg to an egg that had been cooking for 18 hours at 70 degrees celsius. The whites of the 70 degree egg were light brown to off-white. The yellow was still very yellow, and there was a slight jade ring around the yolk. This egg started to develop some of the brown flavors of the pressure cooked egg, but not as much as they would have if they had cooked longer or at a higher temperature.
So raising the pressure and temp increases the maillard reaction making a more flavorful egg.
regular hamine egg on left, PC hamine egg on right