[id=”quote”]quote: Originally posted by unabashed
[id=”quote”]quote: Originally posted by PapaJoe8
Unabashed, so do you salt the water?
Oh, nice tips all! I’m like Foodb, gotta do some eggs now.
1) I was told water boils quicker when salted (my daughter learned this in science class)
2) it makes the shell more brittle or something (the a hole Greek Chef told me that)
Hey I can’t argue with a Science teacher and don’t even want to argue with a Greek Chef in the kitchen.
Salted water actually boils slower than plain water. This is because the boiling point of salted water is higher. This also means that food cooked in boiling salted water will cook faster than food cooked in plain boiling water. At least in theory – I don’t know how much salt one would have to add to see a noticeable difference.
Actually, not true. Salt water will come to a boil faster for one simple reason. That is, if you take a gallon of pure water and a gallon of salt water, the volume of water is lower in the salt water because it has salt in it, which takes up space. Take a gallon of water that contains 20% salt, then take the salt out, and you’ll have 80% of a gallon of water! The lesser amount of water will thus come to a boil quicker. [/h5]