(the wrong temperature)
How often have you tried to get the perfect hard boiled egg? Do you start with boiling water, cold water, salted water, cold eggs, hot eggs, room temperature eggs? There are a bunch of variables which often lead to failed results. We are looking for the beautifully cooked hard boiled egg. These variables do not even take into account user error and interference, moving pots, variable heat, distraction from the mission at hand. We have been doing a lot of egg cookery recently and wanted to share some of our results.
The eggs viewed are cooked from cold at fifteen minute intervals. The egg on the right is cooked for fifteen minutes, the egg on the left, an hour and a half. Each egg could be considered hard boiled. The white is cooked and extremely tender, a delicious result we were not expecting or looking for. As for the temperature, the results will be in our book next fall...
haha, just kidding we cooked the eggs at 75 degrees C.
