Interesting about the point. Curious. Why do we out the point back on the egg to cook longer
If anything, it'll cook faster. Fat takes less energy to heat up than water. That's why the point cooks faster than the flat.
click on "recent discussions" and tell me what page the following thread is on:
I read this forum often. and I really like it. Like many, I have learned a ton.
But when i come on, and click on "Egghead Forum", I dont see the OBR topics.
I never even thought about reading the OT stuff. I actually mistakenly thought the main fo…