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Underwater Eggs
Recently, a group of researchers from the Bermuda Institute of Ocean Sciences cracked an egg sixty feet underwater. (Why? We may never know). But what they discovered was pretty remarkable. Apparently (and there is a youtube video to back this up), the egg stays together. The water pressure ensure that the uncooked white and yolk don't separate.
As somebody with a general fear of egg poaching, this could be great news. If we can somehow learn how to apply the principles of ocean pressure to the kitchen, I will never again set out to poach an egg and end up with a cloudy bath of simmering water.
Watch What Happens When You Crack an Egg Sixty Feet Underwater from Bon Appetit
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Tags: what we're reading, bon appetit, eggs, poaching, underwater
pmurphy
I love nothing more than a summer tomato (maybe add some balsamic, basil, and home-made mozz). In my free-time, I cook, read about cooking, farm, read about farming, and eat. Food is a basic necessity, but good food ought to be a fundamental right.
Comments (2)
12 months ago Kristy Mucci
Kristy is the Associate Editor of Food52.
That is so cool!!
12 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Whoa! It's like a weird little jelly fish.