5 hours is a long time. But if you aren’t dying for an egg right away this might be of your interest. 5 hours at 60C. The yolk is very creamy. The white is very soft but set. I’m sure a degree or two above 60C and less time would render amazing results as well…. but this right here so far is my personal favourite. End of post. Happy Thursday. My shortest post ever.
Wait… still here. I’m basically fighting this wordpress template hoping it can let me use only 1 photo without screwing the formatting…. Blogging’ life can be tough…
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