The Food Science of Hard-Boiled Eggs – Part I: Boiling Water
There are three parts to the science of hard-boiled eggs: the physical chemistry of boiling water, the biochemistry of eggs, and the science of cooking eggs. We will look at them in that order over the next three Sundays. Today in part I, we will look at the science of boiling water. Have you been adding salt to the water you use to boil your eggs? I’ll show you why you probably may want to stop wasting your salt… THE…