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boiling water

In more hot water

In our last episode, it was all about simmering water and softboiled eggs. Today, we’re going to continue the discussion about heat and eggs with boiling water, hard boiled eggs and then eggs that are baked, shirred eggs.

One of the major differences about applying high heat to the protein in eggs (that is, producing ‘hard boiled eggs’) is that unlike soft boiled eggs, where the white becomes solidified but the yolk is still in at least a semi-liquid state (the better to dip pieces of buttered toast in, my dear), raising the temperature and the time spent in that temperature solidifies everything but again, the egg cooks from the outside in. This produces (and you all know this – I’m sure there are people who are already hitting themselves in the forehead figuratively and saying, “No duh!”) something that can be sliced, diced, mixed up with tasty bits like pickle relish and mayo to produce socalled ‘devilled eggs’ and so on. So, let’s look at boiling water:
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