LadyButterfly she/her@piefed.blahaj.zoneM to NiceMemes@sopuli.xyzEnglish · 21 days agoSharing us caringpiefed.cdn.blahaj.zoneimagemessage-square4linkfedilinkarrow-up110arrow-down10
arrow-up110arrow-down1imageSharing us caringpiefed.cdn.blahaj.zoneLadyButterfly she/her@piefed.blahaj.zoneM to NiceMemes@sopuli.xyzEnglish · 21 days agomessage-square4linkfedilink
minus-squareORbituary@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·21 days agoWhen 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.
minus-squareNima@leminal.spacelinkfedilinkEnglisharrow-up1·21 days agowhat if I like them boiled to death? little salt on the one in OP photo. delicious 🤤
minus-squareTheatomictruth@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·21 days agoI 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
minus-squareORbituary@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·21 days agoTemperature is everything. You can sous vide an egg to just below jelly consistency. The proteins convert as the temp goes up.
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.
what if I like them boiled to death? little salt on the one in OP photo. delicious 🤤
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
Temperature is everything. You can sous vide an egg to just below jelly consistency. The proteins convert as the temp goes up.