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cooking_eggs [2008-12-22 16:13] – nik | cooking_eggs [2015-01-27 10:25] (current) – 85.234.213.168 | ||
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+ | === perfect egg yolks === | ||
+ | |||
+ | "Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added. Playing around with temperature and time can result in some very interesting yolk textures – yolks that are neither soft nor hard, but somewhere inbetween." | ||
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+ | * http:// | ||
+ | * http:// | ||
+ | |||
+ | === temperatures === | ||
| **Proteins** | **Denaturation temperature (°C)** | | | **Proteins** | **Denaturation temperature (°C)** | | ||
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(Table 3. in " | (Table 3. in " | ||
Hervé This) | Hervé This) | ||
+ | |||
+ | see also " | ||
+ | |||
+ | === poaching === | ||
+ | * field testing several ways to poach an egg > http:// | ||
+ | |||
+ | === Some Science === | ||
+ | * "The Science of Boiling an Egg" http:// | ||
+ | * The science of " | ||
+ | * ...and derivations http:// | ||