Re:Bringing Sous Vide to the Home Cook
by tripzilch on Sunday November 23, 2014 @12:44PM
(#8649311)
> A "six minute egg" has been a benchmark for literally centuries.
That's just the name, it's never exactly six minutes because it depends on the cooking equipment, initial temperature of the egg, size, etc. The exact time is usually found after experimentation in one person's specific kitchen.
That's just the name, it's never exactly six minutes because it depends on the cooking equipment, initial temperature of the egg, size, etc. The exact time is usually found after experimentation in one person's specific kitchen.