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Boiled Eggs


How to boil perfect eggs, courtesy of food labs.

The article is extensive and fascinating (to a point.) I have three letters, found at the bottom, that explain it all: MIT.
If the how is a bit too much, at the bottom is a link to the findings, straight up.
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Comments

Karel said…
My favorite sentence in the recipe part: "Note: If you have a particularly strong burner, a very thin-walled pot, or live at high altitudes or in a very cold or hot environment, initial volume of water may need to be adjusted. "
October 26, 2009 at 12:17 PM
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