You learn something new every day. Today I learned that if you have an extra $1000 to spare, you can make soft-boiled egg yummyness. As Sam Mason (Tailor restaurant in NYC) states, "If you soft-boil an egg at exactly 65.5 degrees centigrade for an hour, you’re going to get the most perfect egg you could ever imagine, as the proteins respond exactly as you want them to, the white perfectly coagulated and the yolk just barely solidified."
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This is a man that clearly spends too much time cooking.
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