From Season 13
To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to engineer a lofty dough and a sticky filling—and then find the right shaping method.
Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.
Pancake batter dispensers are the secret behind restaurants’ quick-to-the-plate, perfectly shaped disks. Is there one that works just as well at home?
Why is achieving a cooked white and a slightly runny yolk so complicated?