Communicating the Science of the '6x deg.C Egg' -- and Much More

Sunday, April 7, 2013 - 18:00 in Biology & Nature

Why does the "65-degree egg" and its "6X deg.C" counterparts continue to entice chefs and diners at chic restaurants, when the science underpinning that supposed recipe for perfection in boiling an egg is flawed?

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