Monday, April 13, 2009

Adventures in advanced cookery...

The fabulous K in his quest for perfection in all foods* was keen to try cooking eggs at exactly 69 degrees for one hour - thus apparently producing the most perfect and succulent egg.
I figured the Da would fully embrace this experiment and offer his kiln as the most accurate cooking environment. We are, after all, obsessed with cooking the most perfect egg round here, what with the chickens producing so many themselves...

We programmed the kiln to go up to 69 degrees at the rate of 500 degrees per hour. (As a result the temperature went up to 72 or so and then slowly came down - next time we will take it easier!)
Unfortuneatly the results weren't quite done, so we had to finish them off in a pot. Opinions were divided 2:1 on the kiln-cooked eggs having a softer white. But they were still a delicious easter sunday tea and more experiments are planned for the future!

*including ones he hates

5 comments:

Ebauche said...

Hey Caro,

You might be interested to read this article about the science behind cooking eggs!

http://lifehacker.com/5200434/cook-the-perfect-boiled-egg-with-the-power-of-science

Snag Breac said...

Yes, I think that is one of the bits of research done by the fabulous K. Except if you link to the translation article from some molecular gastronomy site, it explains all about how cooking it without water makes the white smoother and silkier! Thus the kiln!
I love the highly complicated maths equations though!
xx

Abulafia said...

Plan to hunker down with the internet and Harold McGee and crack this utopian nut once and for all.

Gah. Perfidious eggs despoiling my plans for Total Culinary Domination (tm).

Unkie Dave said...

of course the real question here is why you are blogging about this, and not Mr K? Nary a mention doth appear on his own blog, silent as a Capuchin crypt on a cold December morn.

For shame.

Snag Breac said...

You rock Dave!