Scientists, I need you to stop what you’re doing and figure out a thing to alert average folks that it’s the perfect time to take the eggs out of the boiling water. I did really well this time. I managed to get a pure yellow yolk – no green and not runny – and in the texture range smack between fudge and brownies. Oh man, to eat these things warm was a beautiful experience. You completely forget they came out of a chicken butt. Continue reading “The Perfect Boiled Egg Needs More Science”
shellicooks 