How long to boil eggs for 6 levels of doneness
The secret lies in the fact that an egg’s two primary components cook at entirely different temperatures. Egg white consists mostly of ovalbumin protein, which starts setting at 62°C and hardens completely at 80°C. The yolk, meanwhile, begins thickening at 65°C and sets firm at 70°C. Vu Nhat Thong, a chef at the Eric Vu … Read more