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The Science Behind Perfect Boiled Eggs
Nearly every basic cookbook offers conflicting techniques on how it should be done”start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on”but very few offer evidence....
- Saved By: beckyminx and kidsarehappy
- Tags: baking soda , cooking , food , media , news , science , pot , vinegar , egg , eggs , cookbook , cold water , boiling water , perfect boiled eggs , serious eats , and the food lab
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