糖心蛋/温泉蛋
温泉卵が大好き!
美味しいです!:)
Ta-daaa~ :)
Apparently, it seems as long as the egg thawed till room temperature, it doesn't affect the outcome very much. What matters is the precise timing of the second boil.
Though, there were very very minute difference in the firmness of the egg whites - the egg white appeared to be more firm after the eggs have been frozen and thawed. This time round, both eggs were at the risk of falling apart while I was removing the egg shell.
Looks authentic enough!
Hard egg white, and slightly mushy egg yolks (though the exterior of the egg yolk looked more cooked)!
~ whatever happens, happens for a reason. =)











