I am a big fan of eggs. They are nutritional power houses and are one my staple foods at the moment. I’m in the middle of a paleo-style detox (Whole 30) and so my current diet consists pretty much of eggs, meat, fish and vegetables.
In order to keep up with my voracious egg consumption I’ve been trying out the Severin Titanium Electronic Egg Boiler. I am not particularly adept at the perfect egg boil, so I thought an electronic gizmo might save the day. I was a little concerned when I read the instructions, which had been translated into an impressive array of languages, and informed me that I could achieve an infinite level of hardness with my egg, just by turning a dial.
I have problems with infinite hardness, not least because I want a dippy egg but mainly because I am sure the egg would self-combust before it approached anything near infinite hardness. After trying the gadget on umpteen occasions and having failed to soft boil more than 24 eggs I would now concede that this is a device that is focussed on it’s goal of achieving at least brick-like hardness.
This morning, in a bit of a strop, I turned the device down to its lower setting and tried again with a rather special Organic Burford Brown Hen egg, complete with the Red Lion stamp of quality and Britishness. The gadget beeped after a mere 30 seconds (or so), the water had not boiled and the egg had not even warmed through. I picked it up, shook it to reveal a fluid centre and then cracked it on the side of my frying pan and went back to the good old fashioned way of cooking a breakfast egg.
The British Lion Eggs website is a really useful resource for eggy related info and detail on egg nutrition. This page on eggs and cholesterol, although voluntarily restricted to health professionals provides some research backed evidence to explain how the cholesterol raising misconception arose.