{"id":303,"date":"2007-06-10T15:46:07","date_gmt":"2007-06-10T07:46:07","guid":{"rendered":"http:\/\/joanneteo.com\/wordpress\/2007\/06\/10\/the-three-minute-egg\/"},"modified":"2015-01-02T12:10:14","modified_gmt":"2015-01-02T04:10:14","slug":"the-three-minute-egg","status":"publish","type":"post","link":"https:\/\/joanneteo.com\/wordpress\/2007\/06\/10\/the-three-minute-egg\/","title":{"rendered":"The three minute egg"},"content":{"rendered":"<p>Okay, looks like I&#8217;m not off eggs yet.<\/p>\n<p>I made two three minute eggs today.<\/p>\n<p><a href=\"https:\/\/joanneteo.com\/wordpress\/wp-content\/uploads\/2007\/06\/dsc00015_web.jpg\" title=\"Inside Look of Three Minute Eggs\"><img decoding=\"async\" src=\"https:\/\/joanneteo.com\/wordpress\/wp-content\/uploads\/2007\/06\/dsc00015_web.jpg\" alt=\"Inside Look of Three Minute Eggs\" \/><\/a><\/p>\n<p><!--more--><br \/>\nAs you can see, one is more done than the other.  This is due to the placement of eggs.<\/p>\n<p>Unfortunately, I don&#8217;t have a pot that boils only a couple of eggs, so these eggs are cooked in more water than necessary. The problem with using a bigger pot than necessary is you waste water, waste gas to boil more water than necessary, and, as in this case, uneven cooking especially if you can&#8217;t be tossing things around.<\/p>\n<p>Anyway, one egg happened to be just above the ring of fire and is more cooked. When I lifted the lid, water was bubbling around it.<\/p>\n<p>The other egg was positioned a little to the side. So it was in boiling water, but not bubbling away.<\/p>\n<p>I think that it&#8217;s actually easier to boil more eggs. And apparently, if you don&#8217;t crack the shell, boiled eggs can be kept for a few days in the fridge.<\/p>\n<p>I think either would make a good &#8220;<a href=\"https:\/\/joanneteo.com\/wordpress\/2007\/06\/09\/yummy-tea-eggs\/\" title=\"Yummy Tea Eggs\">Tasty Egg<\/a>&#8221; with soft centre. But I think the one on the right (with the egg white just set) would be suitable for boiling a little bit in a braising liquid. Although, at room temperature, that soft egg white will actually get more viscous.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Okay, looks like I&#8217;m not off eggs yet. I made two three minute eggs today.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"_links_to":"","_links_to_target":""},"categories":[7],"tags":[59],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts\/303"}],"collection":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/comments?post=303"}],"version-history":[{"count":1,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts\/303\/revisions"}],"predecessor-version":[{"id":2707,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts\/303\/revisions\/2707"}],"wp:attachment":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/media?parent=303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/categories?post=303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/tags?post=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}