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the science of cooking a soft-boiled egg. americas test kitchen method.
my wife loves eggs cooked this way. IMHO, this is the most difficult method. you add more eggs, or water..and all your memorized cooking times go out the window. heck the difference between fridge cold eggs and some off the counter will toss your numbers into a tail spin.
ATK solved it for us..they put 0.5" of water into a pot, get it boiling at a rip..add eggs..however many you want, start the time..6.5 minutes, cover the pot. timer goes off, give the eggs a quick rinse and they are perfectly done every single time. you essentially steam them.
just wanted to share. i was stoked and looked the hero, new years breakfast for the wife.
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poof! gone
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