Quote:
Originally Posted by Arien Malec
Nice idea. Might be fun to try even lower with a quick blast from the broiler to brown.
The perfect soft boiled egg is cooked at about 140 F for 30 minutes or so -- would be interesting to try that technique for frittatas.
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Soft boiled though cooks outside in, with the yolk staying securely wrapped in the albumin which is being cooked from the outside. Not sure what that would do for a frittata as both are mixed. I will give it a try this morning.
I have done the 300° method then sprinkle cheese on top with the broiler to quickly melt and brown it, works well.