Comments on: How To Cook Eggs

By: maven2k

maven2k — Sun, 31 Aug 2008 21:38:17 +0000

This is so interesting and cool. I can’t wait to try it. I will definitely have to do it on the stove top with water, though.

By: Jimichan

Jimichan — Fri, 29 Aug 2008 22:36:39 +0000

This sounds like onsen tamago. That’s Japanese for an egg that’s cooked in water from a hot spring, onsen means hot spring which would be about the correct temperature; 65C to 68C, and tamago means egg. Kuro tamago (kuro means black) are eggs cooked in the sulfur vapor that often emanates around such springs. The shells really are black, and the eggs are delicious!

By: B

Fri, 29 Aug 2008 18:31:24 +0000

@Blaise

A “hard-boiled” egg as it’s known in the US. Basically boiling an egg for 10-15 minutes until the entire egg is cooked.

By: Blaise

Blaise — Thu, 28 Aug 2008 09:30:30 +0000

Maybe it’s a brit thing- but what kind of egg takes 10-15 mins to cook?!

By: Florida

Florida — Wed, 27 Aug 2008 20:56:52 +0000

Molecular Gastronomy is absolutely amazing. Anyone who has had the pleasure of eating at Alinea, WD-50 or El Bulli, knows the amazing dishes molecular gastronomists can create. As for the above method, it works for more than just eggs, and the “lots of water” method mentioned in the article goes by the term “sous vide.”
Actually, I would caution anyone who plans to use the dry roast method. Ovens are notoriously inaccurate and work by cycling on and off. Temperatures are kept at a range more so than at one specific temperature. Doesn’t matter with most foods, but if you’re cooking at the molecular level, the cycling will affect the final product.

By: K

Wed, 27 Aug 2008 20:31:47 +0000

Looking forward to trying this, though I will have to put them in water with a thermometer. I don’t trust my oven.

By: Lindsey

Lindsey — Wed, 27 Aug 2008 19:59:20 +0000

Ooh, sounds like a delicious test for my new oven with its accurate digital thermometer (first one I’ve ever had; I’m still excited)