The science of boiling eggs

Scott Andrew Birdby Scott Andrew Bird | January 17, 2007
Filed in Diet and Nutrition , bodybuilding


Formula for boiling the perfect eggIt doesn't seem to matter how many powdered egg products are on the market, none of them taste - that I've found so far - as good as the real thing. If you're also in the 'real egg' camp, you may appreciate some of the science behind boiling the perfect egg.

If the idea of keeping a length of string in the kitchen sounds like one step too far (I can already see the neighbours snickering and pointing), take a look at the Foolproof Egg Timer. Instead of recording time, it goes in the water with the eggs and records temperature; taking into account the number of eggs, amount of water and altitude. Beautiful.

Oh, and if you want to fill up the kitchen gadget drawer, there's always Clack. On second thoughts, perhaps that belongs with the string.

See also :

Slightly less scientific is the art of peeling the eggs. But an 'impeccably clean sink'?



Enjoy this post? You'll love the newsletter.

In the meantime, here are a few others you might like :



Discussion

I'd love to hear what you think. Pop over to the forums and share your opinion. See you there.