Secondhand Smoking Jacks: Perfect boiled eggs

Tuesday, October 13, 2009

Here. With science and experiments.

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?; October 14, 2009 at 10:47:00 AM CDT
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?; October 14, 2009 at 10:48:00 AM CDT
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.; October 14, 2009 at 11:55:00 AM CDT
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.; October 14, 2009 at 11:58:00 AM CDT
Scooter said...: Dragging me back in with cooking. Not fair.; October 14, 2009 at 6:57:00 PM CDT
Theodora said...: This comment has been removed by the author.; October 14, 2009 at 8:31:00 PM CDT
Stephanie said...: That was my junk-mail-receiving email. So re-posting comment:

Cooking is the key?! OK. Cooking it is.; October 14, 2009 at 8:34:00 PM CDT

Secondhand Smoking Jacks