Turniej Pokemon

john3859

s are remarkably well-sized, and are very consistent from carton to carton), that the eggs came from the fridge (around 37 degrees), and that you're starting with a volume of 180 degree water large enough that it doesn't significantly drop in temperature when you lower your eggs into it (three quarts of water is enough for anywhere from one to a half dozen eggs), then the only other variable remaining is the length of time you cook it for.After a couple cartons of eggs, and a whole mess of egg salad, and what initially seemed like an un-winnable shell game, I determined that time to be eggs-actly 6 minutes, delivering the soft-boiled beauty you see above. Since whites set at 155 degrees and yolks set at 158, you have a tolerance of three degrees to work with [link widoczny dla zalogowanych], which translates to about 15 seconds in either direction. Use a timer!Perfect Hard Boiled EggsHard boiled eggs are a little more complicated. The goal is to have both your white and your yolk at the point where they are opaque, but not rubbery. Again, if you are a fancy-pants chef with a thermal circulator, set it at 170 degrees [link widoczny dla zalogowanych], drop in your eggs, and just wait. At home, we don't have that luxury.We already know that if we drop the eggs directly into boiling water [link widoczny dla zalogowanych], the exterior hyilai:
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