But timing it is surely much easier when the water is boiling. If you just slam it in cold water then you are at the mercy of whatever stove you are using
Very mildly and primarily the egg white, which most people aren’t eating in its liquid form. The important thing you want to time is the state of the yolk.
But timing it is surely much easier when the water is boiling. If you just slam it in cold water then you are at the mercy of whatever stove you are using
You start timing once the water starts boiling.
But its not like the not boiling but at 90 degrees Celsius water doesn’t affect the egg
Very mildly and primarily the egg white, which most people aren’t eating in its liquid form. The important thing you want to time is the state of the yolk.