simmering is still as near as dammit 100c and still would leave you with a rock hard egg and a gray yolk after 12 mins. A medium egg boiled from cold water needs about 7-8 mins any more and the yolk is nasty.
It’s not though. Water doesn’t stay at 212° F after turning the heat/flame down. She turns it way down in the video. They cook more slowly, and it keeps the egg yolks moister and golden yellow.
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