But anyway, this blog is about my culinary adventures, so on with those.
When I was reading through Lynne Rosetto Kasper's excellent new book How To Eat Supper, I saw mention of a little bit of molecular gastronomy from Hervé This that one could easily do at home: The 65° egg. You see, proteins in eggs set at different temperatures, starting at 142 degrees Fahrenheit. So, if you cook an egg at a low enough temperature, say around 65° Celsius (149° Fahrenheit), you can get the white to softly set, and the yolk to be still soft. As a bonus, you can cook the eggs as long as you want, even overnight. So, tonight, I've decided to try the 65° egg. Before I started up the Wii tonight, I set my oven to right around 150 degrees, and rather unceremoniously placed some eggs in there to cook. This was about an hour and a half ago. Now that I'm getting hungry, I'd say it's about time to get them out of there. I just fixed up some toast to go along with them (Archer Farms whole wheat from Target, good stuff). The eggs are a bit tricky to get out of the shell; they're set, but very soft and quivering. I have to dig around the inside with a spoon to get the whole thing out in one piece. It looks pretty much like any other hard boiled egg.
Now, for a taste.
*munchmunch*
Mmm. These eggs are good. I think the oven has a cool spot near the front, as the yolk is set firmer than the recipes I've seen suggest. Still, the yolk is tender, and the whites are ever so softly set. I'll definitely be making these again.
