Why does the “65-degree egg” and its “6X°C” counterparts continue to entice chefs and diners at chic restaurants, when the science underpinning that supposed recipe for perfection in boiling an egg is flawed?
Why does the “65-degree egg” and its “6X°C” counterparts continue to entice chefs and diners at chic restaurants, when the science underpinning that supposed recipe for perfection in boiling an egg is flawed?