The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white.
While I’m intrigued by the results (spreadable yolk could be tasty), no I will not be spending 32 freaking minutes shuffling eggs from one bath to another, my god
While I’m intrigued by the results (spreadable yolk could be tasty), no I will not be spending 32 freaking minutes shuffling eggs from one bath to another, my god