20080501-egg.jpg

Nick Kindelsperger of The Paupered Chef went on a search for the perfect hard-boiled egg, that is, cooking it at 154°F for an undetermined amount of time, and found that four hours was the golden number. I'm rather impatient, so four hours wouldn't cut it for me, but I'm very curious to try these super creamy-yolked eggs that lack a funky sulfuric smell.

Related
Grocery Store Eggs Vs. Public Market Eggs
Photo of the Day: 300 Minute Egg
How To Peel A Hard-Boiled Egg

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: