The Missing Ingredient: The Curious Role of Time in Food and Flavor

Author: Jenny Linford Format: Hardback Number of Pages: 378 Two minutes into boiling an egg, the white isn't set and the yolk is totally raw. After five minutes however, the white is fully set and the yolk slightly runny-a perfectly spoonable, soft-boiled egg. Boil for another three minutes for a set and tender yolk, or an additional five minutes for a fully set yolk. But be careful: once you boil the egg past ten minutes, you'll have a crumbly yolk...Read more