Monday, August 18, 2025
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We've recently taken to steaming our eggs, which produces firm whites but leaves the yolks relatively soft (even as it cooks them completely). I don't think I will ever boil an egg again, except for sous vide eggs when we want onsen tamago.
ReplyDeleteI already cook my scrambled eggs on low heat, but I am definitely going to try the acid trick next time. That part was news to me.