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#egg

36 posts32 participants6 posts today
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Pepijn

Formula for the perfect boiled egg (letter in the current issue of New Scientist):

Cooking time = (m 2/3) * [In(2 × (t - 100)) / (45 - 100)]/c

t = initial egg temperature in celsius
m = mass of egg in grams
C = a constant (3.758)

Alternative method: throw in boiling-ish water and take out when you don't want to wait any longer.

Screenshot of text: Try this formula for the perfect boiled egg Letters, 22 March From Seán Kelly, Leighton Buzzard, Bedfordshire, UK I have been reading with amusement the discussion on how to cook the perfect boiled egg. New Scientist put the matter to bed for me when the Last Word (13 June 1998) published a formula from reader Charles Williams for this. It went as follows: Cooking time = (m 2/3)) * [In(2 × (t - 100))(45 - 100)]/c, where t = initial egg temperature in celsius; m = mass of egg in grams and c is a constant. Having just started keeping hens, which don't produce uniformly weighted eggs, I experimented to determine the value of c (3.758) that resulted in eggs boiled to the doneness appreciated by my wife and me. The resulting chart is displayed on our fridge door for ready reference.
#chicken#egg#food
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James Trickle uP

I have been making food for Spring feast all day! First were hardboiled eggs, which our granddaughter helped us color and then we hid them from her. After the hunt for eggs, these were transformed into deviled eggs. Since then, a four hour process of prepping and building a lamb and apricot tagine, which I just now popped into a medium oven to stew (will take another 3 hours). 9pm estimated dinner time (with steamed spinach and cous cous), but it will be worth it. Thanks @drememynd for your co-chef efforts! #Spring #feast #cooking #Easter #egg #tagine #lamb #stew

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