Some things I’ve picked up about eggs
So there’s this report in Time magazine about how many people these days are looking to internet search engines for answers to many of life’s biggest (or silliest) questions.
Search engines have gone way beyond a simple tool to find information. We might search for a website that we can’t remember, a factoid for a report, or movie times for the local theater. More and more, we are turning to search engines for more involved queries, posing philosophical questions (why?) or at times searching for instruction (How to…?).
So in celebration of how the internet has become the new-age school, here are a list of things I just learned about eggs:
- Putting salt on an open egg wound while boiling can prevent the egg from seaping out of the shell crack
- The “rule” that I always knew of running a boiled egg until cold water to make it easier to peel is often looked down upon (especially in restaurants) because bacteria can seep in through the semi-porous shell and contaminate the edible portion of the egg.
- Pouring vinegar in the water can sometimes prevent an egg from cracking in the boiling water.
- To tell the difference between a hard-boiled egg and a normal egg, you can spin the egg like a top on the counter — the hard-boiled egg will continue spinning fast while the non-cooked egg will slow down and/or not spin correctly at all. I tried this and it proves true!
- Boiling eggs at HI heat will cook the white portion faster than the yolk, often leaving the yolk a scrumptious and delicious fluid! YUM!
Enjoy your eggs!
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