The Perfect... "Boiled" Egg
kevnbro wrote:
> The perfectly "boiled" egg isn't boiled it all... it's baked. This
> recipe requires an exact oven setting.
>
> Place as many eggs as you'd like in an oven pre-heated to exactly
> 149°. Bake for at least an hour or longer.. it doesn't matter beyond
> that point.
> The egg(s) will be unlike any you've ever eaten. The white will be
> delicately set and smooth as custard, and the yolk will be orange and
> soft. Kev
>
> See: "Cooking For Eggheads" Discover magazine February 2006 issue
140 degrees C or F ?
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