- Joined Jan 30, 2012
What the hell are you talking about?it's a really bad, incomplete, inaccurate article.
the site is selling pressure cookers.
if the only tool you have at your disposal is a hammer, _everything_ looks like a nail.
1 - the dude has never heard of the membrane on a egg
2 - the dude has not the first clue of what affects the color of the yolk
3 - "...musty 7-10 day old " - really? the dude needs a clue
4 - "online previews" / Modernist Cuisine - go to the references, search for the word "egg" - "NOT FOUND" - really good resource.
5 - "Pressure steaming an egg at higher pressure, will result in the cracking of the shell prematurely, causing the whites to ooze out and be immediately cooked as they exit the shell . . . " - really? you put an egg - the interior of which is at atmospheric pressure into a pressure cooker - the environment of which is higher that atmospheric pressure, it cracks, and the whites, from the low pressure egg interior, ooze out into the higher pressure area . . . the dude needs to work on his physics - things do not "ooze" from a low pressure area to a high pressure area.
6 - "open the pressure cooker and place the eggs under cold running water..." - this is why they peel cleanly. you can boil them, steam them, nuke the, bake them, set-in-sun them, it's the chill shock that condenses internal moisture between the coagulated whites and membrane (the dude does not know there's a membrane there....) that results in the clean peel.
7 - ..."inflating it and separating the white from the shell." - really? the due does not understand basic physics, the basic construction of an egg, nor what/where/who/how/why the "air pocket" gets bigger, what make the whites 'stand taller' - etc and et al.
the dude is not doing food science - the dude is doing food "let me sell you a pressure cooker" mysticism.