New answers tagged

0

The shells might let the flavor through. Even if they did, at that point, it's too late. Due to temperature exposure, the egg white has changed state from liquidy to rubbery. Once that egg white has changed to set form, a regular egg boiling session isn't going to change the flavor of a set egg white. The flavors can't penetrate into the set proteins. Long ...


0

I don't think that boiling an egg in something is enough to flavor the egg. The shell is porous, but not enough that a lot passes through without more time. I have seen recipes that involve boiling, cooling, and warming again in a flavorful liquid. I think the multiple temperature changes would be needed to really add noticeable flavor.



Top 50 recent answers are included