Scientists Discover the Ultimate Egg Cooking Method—But It’s Quite Complicated

By testing this theory in reality, the researchers realized that the consistency of albumen approached the calf egg and that of the yellow of the perfect egg.

Last Thursday, Italian researchers published a study in the scientific journal Engineering communications By tackling a real challenge for cooks. Indeed, the egg is made up of yellow and white, which require special cooking and two appropriate temperatures.

32 minutes to cook an egg!

According to the results of the study, it would be possible to “Cook white and yellow at two temperatures without separation ”. This method, discovered by making a mathematical modeling and a subsequent simulation, is called periodic cooking. You should not cook the egg in one go, but alternate between boiling water and lukewarm water (30 ° C) for … 32 minutes!

According to scientists responsible for the study, this cooking improves not only the texture of the egg to tasting, but also its nutritional content “Compared to traditional egg cooking techniques with shell ”. The postulate that the nutrients of the egg depend on the temperature is at the same time strengthened.

The same creamy consistency

“” “A stationary state in the center of yellow is reached at a constant temperature of 67 ° C. Conversely, egg white alternately sees temperatures in the beach of 100–87 ° C and 30–55 ° C during hot and cold cycles ” Explains at AFP Pellegrino Musto, one of the study authors and research director at the Italian National Research Center (CNR).

To explore this possibility, scientists were inspired by a cooking already apprehended by the great chiefs, who also submit the egg to periodic cooking; The Vacuum Egg or Egg 6x ° C. The difference is that the latter immerse the egg “in water at low temperature and constant, generally between 60 and 70 ° C, for at least 1 h”. This gives white and yellow the same creamy consistency.