Jan
16
“A little bit of science, the “Chem 101″ version, teaches us two things – egg whites firm up under lower temperatures than egg yolks, and egg yolk assumes a “soft boiled” consistency when it reaches 63 degrees for three minutes. The only question left over is, does it firm over time or temperature and, a few experiments later, Herve This figured out that time played no role. Chefs can breathe easier – all we have to do is take the eggs, drop them into 63 degree Celsius water, and we can walk off and forgget them. Once the egg is warmed through, after 45 minutes or so, it stays there until quite a long time has lapsed.”
Q&A of a Q&A’er: I interview Jonas Luster « The Quora Review
Stephanie Booth is a freelance internet geek who lives in Lausanne, Switzerland. Digital Crumble is where she dumps all sorts of interesting stuff she finds online.
