Timeline for answer to Pickled Eggs with slightly gooey yolks? by Patrick Sigurdsson
Current License: CC BY-SA 4.0
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| Oct 13, 2020 at 19:48 | comment | added | Hollis Hurlbut | That's some fantastic information, thank you! I'll be sure to read it over until I get my head around it. "Another site, dedicated to egg safety, said that whatever cooking method must heat eggs to a uniform temperature of 160 degrees Fahrenheit, or hotter." Safe food temperatures are more a case of how long the food in question is held at the temperature given. 160f is probably the temperature at which eggs become "safe" after a matter of seconds. So I wonder, could I use the "6X°C Egg" with the great info you provided? link.springer.com/article/10.1007/s11483-010-9200-1 | |
| Oct 12, 2020 at 17:53 | history | edited | Patrick Sigurdsson | CC BY-SA 4.0 |
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| Oct 12, 2020 at 17:43 | history | edited | Patrick Sigurdsson | CC BY-SA 4.0 |
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| Oct 11, 2020 at 14:11 | history | edited | Patrick Sigurdsson | CC BY-SA 4.0 |
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| Oct 9, 2020 at 20:21 | review | Late answers | |||
| Oct 16, 2020 at 20:06 | |||||
| Oct 9, 2020 at 20:03 | review | First posts | |||
| Oct 13, 2020 at 20:21 | |||||
| Oct 9, 2020 at 20:03 | history | answered | Patrick Sigurdsson | CC BY-SA 4.0 |