That sounds ridiculously over-cautious to me. - Edit 1
Before modification by Tim at 30/12/2011 05:50:58 PM
However, it does explain why I was served such terrible rubbery eggs the first time I went to America.
If you can take it out of the pan without pouring, it's cooked. Anything beyond that is a matter of taste. And my taste says there's nothing better than a yolk that's only just solid enough not to run everywhere when you bite into it, as long as it's tilted upwards.
If you can take it out of the pan without pouring, it's cooked. Anything beyond that is a matter of taste. And my taste says there's nothing better than a yolk that's only just solid enough not to run everywhere when you bite into it, as long as it's tilted upwards.