At 3.00 pm with the temperature in the shade of the back verandah at 42 celsius (108 f) and probably around 45 c (113 f) in the sun I chose an area on the dirt with a little valley in which to break the egg. A lot of the albumin (white part) immediately soaked into the dirt, however the yolk was surrounded by a small pool of albumin. I checked it regularly for about an hour and the white had not cooked. I didn't touch the yolk.
I just checked it again at 5.10 pm (the area is now covered by shade from a nearby tree) with the temp in the shade now 40 c (104 f) and all the albumin has soaked into the dirt and the yolk is sitting up very pert and totally cooked!
I guess that proves what I have suspected for a while ...... it's bloody hot outside!