• ORbituary@lemmy.dbzer0.comEnglish
    1·
    21 days ago

    When I get an egg that’s been boiled long enough to taste sulphur, I wonder when the cook gave up on life.

    That’s a nasty looking egg. See below to aim for glory.

    • Nima@leminal.spaceEnglish
      1·
      21 days ago

      what if I like them boiled to death? little salt on the one in OP photo. delicious 🤤

    • Theatomictruth@lemmy.dbzer0.comEnglish
      1·
      21 days ago

      I sometimes make boiled eggs in a pressure cooker and let them go 3 hours, also glorious I swear

      I agree with you about the OP egg though

      • ORbituary@lemmy.dbzer0.comEnglish
        1·
        21 days ago

        Temperature is everything. You can sous vide an egg to just below jelly consistency. The proteins convert as the temp goes up.