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My water is at a slow boil when I crack the eggs in, so the eggs don't quite touch bottom

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Joined: Dec 14, 2005


Posted to Thread #21195 at 2:01 am on Dec 15, 2011

I think that helps. The water cools down as the eggs absorb the heat so they don't boil out of shape.

I sometimes get a film of protein on the pan--I get it more often when cooking beans or lentils. It's worse if I don't notice it and then put it through the dishwasher where it gets baked on. Rubbing with a paste of soda and water and letting it sit overnight usually works.

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