Boiling an egg? Been there, done that to perfection, right? But what about 'unboiling' one? In the last couple of weeks, the scientific world has been going gaga about this amazing feat accomplished by a team of American and Australian scientists. But wait! The heroic scientists may just have egg on their face. Their 'breakthrough' may have poached an old idea executed by Hervé This, the father of molecular gastronomy.