predominantly in the white, when the albumen proteins begin to unfold and free their sulfur atoms for reaction with other molecules, at temperatures above 140ºF/60ºC The longer the albumen spends at these temperatures, the stronger the sulfury aroma Greater quantities of H2S are produced when the egg is older and the pH higher (the highly alkaline conditions in Chinese preserving methods, p 116, also liberate copious amounts of H2S) Added lemon juice or vinegar reduces H2S production and its aroma Because hydrogen sulfide is volatile, it escapes from cooked eggs during storage, so they get milder with time Small quantities of ammonia are also created during cooking and make a subliminal contribution to egg flavor (but an overpowering one in Chinese preserved eggs) Basic Egg Dishes Eggs Cooked in the Shell “Boiling an egg” is often taken as a measure of minimal competence in cooking, since you leave the egg safe in its shell and have only to keep track of the water temperature and the time Though we commonly speak of hardand soft-boiled eggs, boiling is not a good way to cook eggs Turbulent water knocks the eggs around and cracks shells, which allows albumen to leak out and overcook; and for hard-cooked eggs, a water temperature way above the protein coagulation temperature means that the outer layers of the white get rubbery while the yolk cooks through Softcooked eggs aren’t cooked long enough to suffer in the same way, and should be cooked in barely bubbling water, just short of the boil Hard-cooked eggs should be cooked at a bubble-less simmer, between 180 and 190ºF/80–85ºC Eggs in the shell can also be steamed, a technique that requires the least water and the least energy and time to heat the water Leaving the lid slightly ajar on a gently ...“Boiling an egg” is often taken as a measure of minimal competence in cooking, since you leave the egg safe in its shell and have only to keep track of the water temperature and the time Though we commonly speak of hardand soft-boiled eggs, boiling is not a good... above the protein coagulation temperature means that the outer layers of the white get rubbery while the yolk cooks through Softcooked eggs aren’t cooked long enough to suffer in the same way, and should be cooked... Though we commonly speak of hardand soft-boiled eggs, boiling is not a good way to cook eggs Turbulent water knocks the eggs around and cracks shells, which allows albumen to leak out and overcook; and for hard-cooked eggs, a water temperature way