Boiled eggs

Although boiling eggs is one of the basic techniques that should be mastered by professional and amateur chefs alike, it is still not understood fully by many chefs. Almost everyone boils eggs at 100°C, for instance, while this actually gives the egg white a leathery texture. Scientist Harold McGee recommends boiling eggs at 80 - 85°C. As egg yolks are generally done at 63°C and egg whites at 60°C, a temperature as high as 100 degrees is entirely unnecessary. Boiling water not only makes egg whites leathery, it also increases your chances of the eggs tasting like boiled water, the yolks turning green and broken eggshells.

Recipe for 10 eggs.