Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?
I've heard that the white part of an egg cooks (solidifies) at about 63°C (145°F). I've heard that the yolk cooks at about 68°C (154°F). Is this
Is there anything other than the temperature of the shell making it difficult to peel? I'm sure the white would be firm enough to withstand a gentle peeling if
Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form
Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result: so that: The perfect soft-boile
When I make a sunny side egg, I notice that the yolk can be sunny side up and ready to eat, yet sometimes there is what seems to be a "ring" of egg white around