Communicating the science of the '6X°C egg' -- and much more
Michael Woods m_woods@acs.org 504-670-4707 (New Orleans Press Center, April 5-10) 202-872-6293 American Chemical Society Communicating the science of the '6X°C egg' -- and much more NEW ORLEANS, April 7, 2013 — Why does the "65-degree egg" and its "6X°C" counterparts continue to entice chefs and diners at chic restaurants, when the science underpinning that supposed recipe for perfection in boiling an egg is flawed? It all boils down to the need for greater society-wide understanding of basic scientific concepts, an expert said here today at the 245th National ...
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