A Science Egg-Speriment. #CooksScience test cook Timothy Chin retrieves a food-safe plastic packet of egg yolk from a temperature-controlled water bath as he tests the relationship between cooking time and finished texture. Tim's playing with the idea of making a Hollandaise-like sauce out of egg yolks cooked at 65° celsius. However, since #eggyolks thicken as they cook, even at a constant temperature, Tim needs to dial in the perfect cooking time in order to yield a final product with a consistency closer to sweetened condensed milk than, say, peanut butter. Once his packets of yolk come up to temperature, Tim's removing one every two minutes in order to zero in on exactly how long it takes to turn the heart of an egg into a sauce suitable for just about anything. Look for Tim's findings in an upcoming publication dedicated to the #science of good food, due out later this year. #behindthescenes