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Cooking & Baking

sir pball

(5,025 posts)

10. I mean, realistically I'm just gonna stick with my 11-minute boil

Reply to Callalily (Reply #9)

Sun Feb 9, 2025, 09:01 AM

Feb 2025

It is wildly labor-intensive, if as simple as can be (though I can see *** restaurants adopting this…labor is meaningless when you have an army of slave-wage externs) – but the formally-trained-scientist-turned-professional-chef in me absolutely squeals with delight at the time and effort these boffins put into figuring this out!

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The scientifically perfect way to boil an egg has just been discovered. [View all] sir pball Feb 2025 OP

Thank you! BlueGreenLady Feb 2025 #1

Fu*k that Figarosmom Feb 2025 #2

Can you do that without an egg? Turbineguy Feb 2025 #3

Seriously,... littlemissmartypants Feb 2025 #6

I guess you could, but it wouldn't work so well on meat sir pball Feb 2025 #12

I found eggs yesterday Turbineguy Feb 2025 #13

I like mine basted. Perfect on a slice of toast. I use my knuckle to test it. When the yolk is no longer cold, it's read multigraincracker Feb 2025 #4

I'm an over-easy fan myself sir pball Feb 2025 #11

My rare eggs will remain imperfect. sinkingfeeling Feb 2025 #5

I'll just scramble the darn thing, TYVM.... lastlib Feb 2025 #7

This post is outstanding! Thank you so much! littlemissmartypants Feb 2025 #8

Very interesting procedure, Callalily Feb 2025 #9

I mean, realistically I'm just gonna stick with my 11-minute boil sir pball Feb 2025 #10

The scientific interest is a worthy thing, but the conclusion seems headed for an Ig Nobel Prize. nt eppur_se_muova Feb 2025 #14

I don't disagree, but I'm not sure I've ever seen an Ig Nobel... sir pball Feb 2025 #15

my only concern is peeling Kali Feb 2025 #16