Thanks to this scientific method you will cook the perfect egg

The perfectly cooked egg has a velvet yolk in combination with a soft, solid protein. However, it is difficult to get such a result, because the yolk is cut at a lower temperature (65 degrees Celsius) than protein (85 degrees Celsius). Cooking hard -boiled eggs can give hard, crushing yolk, and slow, low -temperature soft -boiled cooking – jelly, undercoat protein.

This happens, although there have been such instruments as an hourglass for eggs, an electric ovary or even a colorful artificial egg to reproduce the properties of real eggs cooked with it. Some chefs cope in a radical way – they separate yolk from protein, heat separately at optimal temperatures, and then connect again. However, such a process is complicated.

Such a complex problem regarding heat treatment was inspired by the technology of processing the processing of Ernesto Di Maio from the University of Neapolitan, who worked on a daily basis. Fryderyk II (Italy).

Di Maio and his colleagues cooked hundreds of eggs and used mathematical models to understand how the heat moves between the hot shell and the interior of the egg and how its contents change from liquid to a fixed, passing on the way into the gel. As a result, the “periodic cooking” method was developed.

It involves carrying eggs in a basket every two minutes between two dishes with water – one with boiling and the other with summer (30 degrees Celsius). The whole cooking process lasts eight cycles, i.e. 32 minutes. Then the egg is chilled under running water and peeled. According to this method, the proteins were heated and cooled until the total concentration, while the yolk maintained a constant temperature and boiled until a creamy consistency. “They can almost spread them,” said Emilia di Lorenzo, co -author of the study.

The authors tested the chemical composition of the eggs they cooked by infrared spectroscopy, magnetic resonance imaging and mass spectrometry. They also gave them to a group of eight tasters along with traditional hard -boiled eggs, soft -boiled and the sous vide method (this is long -lasting cooking in a sealed plastic package at a temperature much lower than the boiling point).

As it turned out, periodic cooking allowed to obtain protein comparable to soft -boiled egg protein, while the yolk most resembled sous vide results. Analyzes have shown that eggs cooked in this way also have a higher nutritional value.

In addition to the kitchen, the authors provide for the possibility of using a new method also in industrial heat treatment – for example, when curing, crystallization and structuring of materials.