No problem.Mr. PC wrote:And the number of eggs doesn't matter? What if i were to cook 8 whites?
Thats great, meaning a lower temp.i also noticed today when i cooked on lowest temp, it took more than 20 minutes
Yes.but then i left it too long and it browned a little. I assume this is bad.
Yes. When you cook it too long, morewater will evaporate.Is it possible to overcook like this at slowcook temperatures?
And as locally more water may evaporate, this diminishes the capacity to lose heat through evaporation.
Hence, very locally, the temp may get higher.
The browning is increased oxidation (due to a local lack of water).