As a gastronomical wonder, the Baumé egg is made by putting a whole, fresh egg in alcohol, solidifying the contents inside its shell, and essentially cooking it.

French professor Antoine Baumé's interest in chemistry and the body led him to discover the process, which became a stepping stone to fully understanding our food.

In the 18th century, Baumé figured out that ethanol in alcohol will permeate an egg's shell, coagulate the proteins, and effectively boil it after an entire month of soaking.