I couldn't help but enter Cook Sister's End of The Month Eggs on Toast Extravaganza this month. The current challenge is Tabloid Headlines. This gave me the perfect opportunity to idolize the British tabloid I admire most, The Sun. It's certainly not its politics, its topless pictures or its [lack of] intelligence, that attracts me. But it has the punniest headlines on the planet, and for that alone, I can't help but giggle at it.
When preparing my eggs this month, I was inspired by a fascinating article called Cooking for Eggheads written by Alexandra Boulat who met with French molecular gastronomist Hervé This to discover a more scientific approach to cooking an egg.
If you decide to try this at home: Take it from me, if you don't have an exacting temperature-controlled oven at your finger-tips, getting a pan of simmering pan of water to a level temperature using your sugar thermometer is not an easy task. I lost count of the number of hours it took. Eventually I managed to cook my egg at around 68C, 154F. The most amazing thing about eggs cooked by temperature rather than time, is that the white is softer than the yolk. It is quite incredible to witness and partake of an inverted version of a food we think we are familiar with. One day, but only when you are feeling very patient, you might just have to try it for yourself.
|Archive Alert! On this day in 2005: Like SLudge from Shrek's Swamp: French Sorrel Soup.|
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