Posts tagged food science

Midnight Eggsperiments: How to get perfectly boiled eggs

The perfect boiled egg is often shrouded in mystery and conflicting advice – old eggs, fresh eggs, room temperature, fridge temperature, boiling water, residual heat…so many variables, so much CONFUSION! And what makes it worse, is that eggs are covered in a hard opaque exterior, the shell, that is, preventing us from truly understanding what’s going on inside the damn things.

Well never fear! Because me – and my apparent insomnia – is here to help! We’ve done the experiments, so you don’t have to. Here’s how to get perfectly boiled eggs.
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