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Food Canon

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  1. My quest for the perfect soft-boiled eggs ended when I discovered how to make 45min 65°C Onsen Tamago eggs, initially with some simple home kitchen equipment (blogged here), and then later, using Sous Vide. The problem with eating perfect eggs this way everytime is it takes away the art and make the process too predictable. The destination is great but I have lost the joy of the journey.
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