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.
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.