Egg cooked for 40 min at 63.0 °C. The pictures were taken within 6 seconds and are shown in the order they were taken.

My immersion circulator is working again! And the first thing I decided to do was to cook eggs at 63.0 °C for 40, 60, 75, 110 and 155 min and show you the results. If you read my last blog post on Perfect egg yolks or have stumbled across the paper Culinary Biophysics: on the Nature of the 6X°C Egg you may recognize that these times correspond to egg yolks with textures similar to sweetened condensed milk, mayonnaise, honey, cookie icing and Marmite respectively. I used the iso-viscosity graph from the paper mentioned to determine the cooking times as shown below. (more…)

Gizmodo recently featured a gallery of socially acceptable nerds and food geeks finally made it onto the list. I quote:

Food Geeks: Liking to eat is one thing, but becoming really familiar with the exact time and water temperature to cook the perfect soft-boiled egg? … This elevates hunger to a seriously geeky level…

I kind of feel a finger pointing at me But believe it or not, there were more than 30.000 who visited the page Towards the perfect soft boiled egg last year (and it was first published in April), so my dear fellow food geek reading this: You are not alone!