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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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