The Food Lab: Better Home Cooking Through Science

(Nandana) #1

HARD-BOILED EGGS


Hard-boiled eggs are a little more complicated. The goal is
to have both the white and yolk at the point where they are
opaque but not rubbery. The truly obsessive kitchen nerd’s
way to do it is to maintain the water at precisely 170°F so
that the yolk comes out perfectly cooked and the white is

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