The 6xC egg

I was going to write something about the remarkable and reproducible changes that occur in eggs when they are cooked to a precise temperature.

This gives rise to the concept of the 6x°C egg, which this blog is named after.

But, in this video demonstration, David Arnold explains it much more clearly than I possibly could. Take note just how much the eggs change with just one degree centigrade increase in temperature.

I will have more to say about sous-vide cooking and low-temperature control later. It lies at the heart of modernist cooking, and is now becoming affordable and available to the home cook. It’s a revolution and a revelation in cooking.

David is a highly knowledgable fellow on both scientific and culinary issues. He has many other informative postings here.