Reposted by Ileana D Vasquez
Boiling an egg is precise chemistry: whites set at 62-65°C, yolks at 65-70°C. That gap is why timing turns the same egg soft or hard.
Ileana D Vasquez
@ileanadvasquez.bsky.social
3.1K followers 1.3K following 11K posts
Award Winning Writer, Director, Producer, Entrepreneur... making movies that put women and girls in the lead. Environmentalist, Animal Rights Activist, Vegetarian, Human Rights Activist. "Love them who fail to love you, just love. Just love a little..."
