- Joined Feb 16, 2014
One thing I find really interesting is that boiling the perfect egg is actually quite hard. Even great chefs struggle to get them consistently perfect. Personally I like my boiled eggs to have hard white but runny yoke. But this is actually quite hard to do because the yoke cooks quicker than the white. Does anyone know how to achieve this? One theory I have is that if the egg is cooked at a higher heat then the white may cook before the yoke gets over cooked because the egg cooks from the outside. But that may give it a bad texture that you get when you cook eggs to fast.