Nearly every basic cookbook offers conflicting techniques on how to boil an egg. Start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on - but very few offer evidence as to why any one of these techniques should work any better than your average old wives' tale.
Serious Eats shows you how to make perfect boiled eggs.
1 comment(s):
Thank you, thank you. I enjoyed every word of Perfect Boiled Eggs.
We eat boiled eggs every day, sometimes they are perfect but how and why they turn out any particular way has been clouded in mystery.
Now I have confidence about what parameters to use to calibrate my kitchen.
I will try both the often perfect hard boiled and the the elusive perfect soft-boiled, including the 140-degree bath.
Post a Comment