Is There a Perfect Way to Cook Eggs?
Source: New York Times
By Yotam OttolenghiYotam Ottolenghi is a food columnist for The New York Times Magazine and the author of multiple cookbooks. He is the chef-owner of five Ottolenghi delis in London, as well as the NOPI and ROVI restaurants.Published April 8, 2026 Updated April 8, 2026I have made many eggs in my lifetime. Scrambled for my kids: soft and runny for one, firmer for his brother. Soft-boiled for myself: boiling water,…
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