The Hard-Boiled Truth About Cooking the Perfect Egg
Cuisiniers and gastronomes share an appreciation for the so-called "65-degree egg" — an egg cooked for long periods at or near 65 degrees Celsius (149 Fahrenheit). But recipes for the ideal egg aren't as scientific as they could be, says food scientist and chef César Vega.
Speaking at a meeting of the American Chemical Society on April 7, Vega, a research manager at Mars Inc., who has a doctoral degree in food science and culinary training from Le Cordon Bleu, explained how cooking can be a platform to engage the public in science.
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