Quote:
Originally Posted by javadog
Once you reach a certain point in egg doneness, further cooking diminishes the flavor.
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At a certain temp - above 160f - the proteins tighten up and squeeze out the water in the egg. It gets tough and chewy and probably does taste different. That's the point at which I like them with lots of cheese melted in.
Quote:
Originally Posted by javadog
I can eat my weight in deviled eggs.
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Oh yeah!