This egg paper has been making all the rounds, to the point I didn't want to talk about it because it wasn't novel enough for me. 

Basically these people discovered that if you use a periodic cooking method, you can cook the yolk and the white differently and it makes the most perfect egg in the world. 

You... 
Heat a pot of water to 100°C (boiling).
Place an egg in boiling water for 2 minutes.
Transfer the egg to 30°C water for 2 minutes.
Repeat this cycle 8 times (total cooking time: 32 minutes).
Crack open the egg and enjoy the perfect balance of creamy yolk and firm albumen.

But I am breaking my silence to say: I don't care how good the eggs are. I am not spending 30 minutes to boil an egg.

This egg paper has been making all the rounds, to the point I didn't want to talk about it because it wasn't novel enough for me. 

Basically these people discovered that if you use a periodic cooking method, you can cook the yolk and the white differently and it makes the most perfect egg in the world. 

You... 
Heat a pot of water to 100°C (boiling).
Place an egg in boiling water for 2 minutes.
Transfer the egg to 30°C water for 2 minutes.
Repeat this cycle 8 times (total cooking time: 32 minutes).
Crack open the egg and enjoy the perfect balance of creamy yolk and firm albumen.

But I am breaking my silence to say: I don't care how good the eggs are. I am not spending 30 minutes to boil an egg. 

https://www.nature.com/articles/s44172-024-00334-w

whole restaurant industry psyoped by too many punk rock chefs into only doing runny, *jammy* boiled eggs for so long that we've forgotten the simple joy of an 11 minute fluffy yoke.

The Farcaster formerly known as Kchamp. Books, beats, bodybuilding, bright ideas and beautiful things.

katherinechampagne.com

i spelled yolk wrong 

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not me. i only eat hard boiled eggs the way nature intended

I look forward to you trying the 32min yolk and getting back to us