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Cooking & Baking

sir pball

(5,043 posts)

15. I don't disagree, but I'm not sure I've ever seen an Ig Nobel...

Reply to eppur_se_muova (Reply #14)

Sun Feb 9, 2025, 11:16 PM

Feb 2025

…that was published in Nature. I'm not sure why they took this paper, but as I'm sure you know their reputation is…not such that they would want to have an IgN on it.

Honestly, speaking as a fine dining chef and formerly-credentialed scientist, this isn't *entirely* useless research…I could easily see a three-Michelin-star restaurant adopting this technique.

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The scientifically perfect way to boil an egg has just been discovered. [View all] sir pball Feb 2025 OP

Thank you! BlueGreenLady Feb 2025 #1

Fu*k that Figarosmom Feb 2025 #2

Can you do that without an egg? Turbineguy Feb 2025 #3

Seriously,... littlemissmartypants Feb 2025 #6

I guess you could, but it wouldn't work so well on meat sir pball Feb 2025 #12

I found eggs yesterday Turbineguy Feb 2025 #13

I like mine basted. Perfect on a slice of toast. I use my knuckle to test it. When the yolk is no longer cold, it's read multigraincracker Feb 2025 #4

I'm an over-easy fan myself sir pball Feb 2025 #11

My rare eggs will remain imperfect. sinkingfeeling Feb 2025 #5

I'll just scramble the darn thing, TYVM.... lastlib Feb 2025 #7

This post is outstanding! Thank you so much! littlemissmartypants Feb 2025 #8

Very interesting procedure, Callalily Feb 2025 #9

I mean, realistically I'm just gonna stick with my 11-minute boil sir pball Feb 2025 #10

The scientific interest is a worthy thing, but the conclusion seems headed for an Ig Nobel Prize. nt eppur_se_muova Feb 2025 #14

I don't disagree, but I'm not sure I've ever seen an Ig Nobel... sir pball Feb 2025 #15

my only concern is peeling Kali Feb 2025 #16