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200 Comments
- trisweb, on 10/24/2009, -1/+180Wow, this was a lot more interesting than I expected. I love the image of the eggs at different cooking times, and the analysis of the temperature at which the different components of an egg cook.
That's awesome science: not just a procedure, but a thorough understanding. Now I know not only how to cook an egg, but also how an egg cooks. Awesome.
But really the only reason people on digg should read this:
"These are the type of soft boiled eggs that'll get you laid." - MicheleFloyd, on 10/24/2009, -1/+131It's so clear that I need to buy a timer. I usually just drop them in and then take them out when I remember that I was boiling something.
- Gndoab, on 10/24/2009, -0/+107you can get stubborn wrinkles out by throwing in a damp washcloth?
my world is shattered. - heavyj1970, on 10/24/2009, -6/+97eggcellent
- subliminalurge, on 10/24/2009, -0/+65Something tells me you also use the "guy iron". (i.e. throw the wrinkled shirt back in the dryer for a few minutes before you wear it. If the wrinkles are especially stubborn, toss a damp washcloth in there, too....)
- subliminalurge, on 10/24/2009, -1/+51Shattered?
***** dude, I just saved you countless hours toiling away over an ironing board...
(And, yes, the humidity helps the fabric to relax so that the wrinkles come out....) - txcrew, on 10/24/2009, -1/+47Thorough writeup. I'll give it a whirl. I'm sure I'll screw it up somehow.
- InMSWeAntitrust, on 10/24/2009, -1/+43A++++ would buy again
- Ramble, on 10/24/2009, -1/+41One of my lecturers has derived a formula for this - it works.
http://newton.ex.ac.uk/teaching/resources/CDHW/egg ... - borez, on 10/24/2009, -1/+39eggsactly.
- miggyb, on 10/24/2009, -10/+47I don't trust any scientists that use Farenheit instead of Celsius/Kelvin.
- Bega, on 10/24/2009, -1/+33...that's what she said?
- mareksoon, on 10/24/2009, -1/+31When I put it in cold water it shrinks.
- Gndoab, on 10/24/2009, -1/+26I have great eggspectactions for this recipe.
- dnz64, on 10/24/2009, -2/+26eggtacy
- yourmightyruler, on 10/24/2009, -1/+25Celcius is for the weak. Kelvin FTW. How else are you supposed to know how far you are from Abs. Zero?
- Hrodrik, on 10/24/2009, -1/+24I scramble them.
- ColonelJessup, on 10/24/2009, -2/+25I like Aria Giovanni's method:
http://www.youtube.com/watch?v=CTLJtAL0rZc - Caergrim, on 10/24/2009, -1/+22Great article. I love it when people take a scientific approach to cooking and dig deep into the processes of it to impart a deeper understanding of the how and why.
- Flamekebab, on 10/24/2009, -3/+23The whole temperature thing was lost on me. I, like about 6,000,000,000 others worldwide, don't speak Fahrenheit.
- ProfessorRiffs, on 10/24/2009, -4/+23Here's the thing - both work just fine. If someone says Fahrenheit, then you go by that. If someone says Celsius, you go by that. Viola, life is simple, and you don't appear to be a stubborn *****.
- CircleFusion, on 10/24/2009, -2/+193min?
- ralphthemagi, on 10/24/2009, -0/+15Hmm. Thanks for the tip.
- maxennator, on 10/24/2009, -0/+15hmm add 273.15?
- ProfessorRiffs, on 10/24/2009, -1/+15This has me simply eggsasperated.
- 416BC, on 10/24/2009, -1/+15My wife is a great cook, but can't hard boil eggs to save her life. It's gonna piss her off when I make the perfect hard boiled eggs tomorrow!
- Amlethus, on 10/24/2009, -0/+13One of the reasons why Alton Brown is a god
- thefurball, on 10/24/2009, -1/+14eggstremely tasty!
- borez, on 10/24/2009, -1/+14Yeah, I like em sloppy.
- rkthoadan, on 10/24/2009, -1/+13So the real answer is that you need to experiment with your own equipment in a controlled manner, but he gives good guidelines on how to do that. I love the detail on what is happening inside the egg.
- ParticleMan420, on 10/24/2009, -6/+18i go for 15min at a rapid boil.
i dont ***** around - trisweb, on 10/24/2009, -1/+13The procedure isn't complex, but what's actually going on in the egg is. And understanding that is how you truly know how to cook an egg, otherwise you're just following directions.
- tutteya, on 10/24/2009, -1/+13Imagine if the author writes a book on "how to cook chicken with indian curry mix" w will study that at a university..
- tjstarks, on 10/24/2009, -1/+13as long as we promise to congreggate all the puns in this thread, we can leave it unreggulated and all the other diggers can just eggnore it
- RustInPieces, on 10/24/2009, -0/+11Please quit egging these guys on.
- pleckos, on 10/24/2009, -0/+11hilarious how she's stroking the handle of the pot.
- po43292, on 10/24/2009, -0/+11MEGA
- playuhh, on 10/24/2009, -0/+10I thought cold water was just to make peeling much easier?
- screensnot, on 10/24/2009, -0/+10A quart is 2 pints, or 4 cups, or 32 ounces.
- displacednomad, on 10/24/2009, -0/+10Please, don't eggacerbate the egg puns.
- Octanum, on 10/24/2009, -2/+11So, how do I figure out what temperature the "1" or the "High" on my stove is? o.O
- RustInPieces, on 10/24/2009, -0/+9eggstacy?
- gpl100, on 10/24/2009, -0/+9eggcetera, eggcetera...
- CanadaMan87, on 10/25/2009, -0/+9I eggree.
- kinerry, on 10/24/2009, -0/+8Salt makes it mega easy to peel them
- kasabian123, on 10/24/2009, -2/+10Real scientists don't work in imperial units.
- watchudo, on 10/24/2009, -0/+8I like Aria Giovanni's boobs:
http://www.youtube.com/watch?v=CTLJtAL0rZc - dougm68, on 10/25/2009, -1/+9You should try them de-shelled and cooked.
- Brownsound, on 10/25/2009, -0/+8Note to self: DO THIS.
- Kyan, on 10/24/2009, -0/+7Did you read the article? That was one of the first myths he debunked.
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