What is the perfect length of time to boil and egg? Four minutes? Five minutes? Six minutes? The subject is no doubt one of intense debate over many of the nation’s fictitious breakfast tables.
But now, it seems, the debate has run its course. Scientists from the USA and Australia have apparently discovered a technique to “unboil” an egg, by adding a urea substance that untangles the protein strands, returning the white to a liquefied state.
OK, so the work has been undertaken with serious scientific intentions, opening up the possibility of cheaper cancer treatments or novel food processing solutions.
But the Forager can’t help wondering if there might be a useful household application, should the pan be left on the heat too long…