Curiosity.. "You could boil an egg, you could grill it, you could fry it, so let's roast it..!" is what passed through my mind as i put the egg in one of those all-purpose electric bake/deep fry pot..
IIRC, it tasted like a hard boiled egg, but drier and firmer than the regular hard boiled egg..
It's easier to cook large amounts of eggs in the oven; commercial-sized amounts. With how the proteins change with heat, you can use a low-temperature oven for basically forever without them fully setting (it's not the time in the heat, it the temperature of the eggs)
It's easier to cook large amounts of eggs in the oven; commercial-sized amounts. With how the proteins change with heat, you can use a low-temperature oven for basically forever without them fully setting (it's not the time in the heat, it the temperature of the eggs)
Presumably not with instant construction materials a flamethrower though. I see where Plasma-chan has been learning her cooking techniques from.
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Side note, for those who like their yolks soft or runny, be careful of using slow heating methods. The yolk sets ("denatures") at a lower temperature than the whites. I think there's like... a 10 degrees Celsius difference? Or 'bout 20 degrees F, for Americans.
Side note, for those who like their yolks soft or runny, be careful of using slow heating methods. The yolk sets ("denatures") at a lower temperature than the whites. I think there's like... a 10 degrees Celsius difference? Or 'bout 20 degrees F, for Americans.
Whites denature at above 70°, yolks denature, depending on the egg, in the 60s. Last time I did it (using a old lab oven) I used 65. Others prefer 67 or 69, since you get a different texture. It's really quite amazing how a single degree can change it, but that's cooking for you!
It's really not possible to do well in a consumer oven at the low-temp, it's just not stable enough. My fancy kettle has a egg mode though, which can pseudo-sous vide the eggs to a nice texture. (I can also sous vide chicken nicely in it).
