Quote:
Originally Posted by QuickSilver  Oh! Oh! Oh! Oh! I can add something to this convo!
If you want to get fancy, you should know that the proteins in the egg coagulate (harden) at slightly different temperatures. The temperature of boiling water is actually not ideal for eggs.
If you do them at a lower temperature, you can get these beautiful, custard-y egg whites, with a bright yellow yolk that's like a piece of play-doh. It's really cool.
AND, you don't even need to do them in water!! You can cook them in the oven!
If anyone is interested, I can post the temperatures for different egg "done-ness". Some of it just depends on your tastes. |
Did you end up posting this recipe...maybe I missed it..? I'm furthering my eggification (oh, lame) and would like to try this one too.