a fried egg it's protein forms harmful substances in the pan the crust is just millimeters thick and only accounts for two or three percent of the whole it's mainly serves as a protective shield for the taste inside which is intensified by three hours of cooking. with this very slow cooking method it's all about removing water reduction intensifies the taste of the vegetables or the fruit or in the case of the beets primarily the sweetness of this contrasts with and beautifully compliments the smoky flavors. but when a burnt leak is concerned it's all about the way it feels in your mouth. on how to handle some haptic of it so it's really interesting to say it feels dusty might sound a bit negative but i don't mean it that way it's not like biting into