Just a minute later, I’ll change everything. It gives a liquid tuorlo to a creamy tuorlo, fine to a soda uovo.
4-5 minutes:
the album is very liquid and the bottom is almost completely liquid.
6-7 minutes:
the album is soda, but the whole is deliciously liquid, but creamy. Perfect with toasted bread or with ramen.
8-9 minutes:
The tuorlo is morbid, liscio and slightly liquid at the center. Ideal for salad or colazione.
SUCCESSIVE PAGE
10-11 minutes:
The yellow is right now, but now it’s complete sec.
12 to 15 minutes.
L’œuf est dur. Plus the cooker is long, plus the yellow is dry and friable.
Advice: Plongez délicatement les œufs dans l’eau bouillante à l’aide de un cuillère et transférez-les immédiatement dans l’eau froide une cuits. Cela stoppera la cuisson et facilitatera souvent l’écalage.
Cooker temps vary depending on the size of the oven, the temperature and the intensity of the water.
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