The answer may surprise you.
Apparently the much higher water pressure at 60' (the depth at which the above video was filmed) is sufficient to act as a 'shell', keeping the yolk and white together as if they were still inside the eggshell.
There's your bit of esoteric scientific knowledge for tonight.
Peter
3 comments:
That's someone with WAY too much time on their hands... :-)
Waste of a good egg... should have had it for breakfast.
Seriously. Now you've seasoned it with sea salt, fry it up!
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