Boiling an Egg This document is an introduction to of some of the science relevant to preparing boiled eggs. It has evolved from a letter published in the Last Word section of New Scientist magazine (04-April-98) which answered a question by Chris Finn, who asked 'Does anybody have a formula to calculate the boiling time for a soft-boiled egg, given its weight and initial temperature?'. By ycc2106in Public bookmarkswith boilcookingeggresearch
Apple Ginger Scones Apple-Ginger Scones Yield: 8 Servings 2 c Bisquick 1/2 c Apple; chopped, peeled 3 tb Brown sugar 1/4 ts Ginger 1/3 c Milk 1 Egg; or 2 egg whites or 1/4 c egg substitute Milk Sugar Heat oven to 425F. Grease cookie sheet. Mix bisquick, apple, brown sugar, ginger, milk and egg until dough forms. Knead 10 times. Pat dough into 8 inch wide circle on cookie sheet. Brush with milk. Sprinkle with sugar. Cut into 8 wedges. Bake about 14 minutes or until golden brown. Serve warm. By DuchessOfDirtin Food > recipes > breakfastwith applebreakfastbrownegggingermilksugar