Tuesday, October 13, 2009

Perfect boiled eggs

Here. With science and experiments.

7 comments:

Anonymous said...

Would there not be a diff in temp drop btw one egg and six, or is it just not big enough to matter?

Anonymous said...

Is there not a setting on the range that would hold 140 or 170? Is the reason not to do it that way is because it would just take too long?

Stephanie said...

6 eggs would be different than 1, unless the water volume is enough. He says w/r/t the soft that 1-6 eggs can be treated the same. Seems shady to me because it seems like the mass of 6 eggs, in relation to 1.5 qt of water, is substantial.

As for settings, I suppose you could do a calibration for your stove; it'd be for a given volume of water and air temp. Then you'd have a setting.

Stephanie said...

I don't think I've ever been bothered by the done-ness of a hardboiled egg. I mean, even if the yolk turns color, I've never cared.

But getting a soft boiled egg perfectly done is a cool trick.

Scooter said...

Dragging me back in with cooking. Not fair.

theodoraroosevelt said...
This comment has been removed by the author.
Stephanie said...

That was my junk-mail-receiving email. So re-posting comment:

Cooking is the key?! OK. Cooking it is.