A group of Italian scientists has reached the secret behind boiling the egg in an ideal way, consisting of 16 steps, according to Wall Street Journal.
The scientists said that the matter requires 32 minutes, and two bowls of water with two different temperatures, and a delicate chef that transports the egg between the two bowls every two minutes.
Ernesto de Mayo, professor of material engineering at Napoli Federico II University, says: We know that it takes a long time, but the result is worth, and this method is now his favorite way of boiling eggs, “says Ernesto de Mayo, Professor of Materials Engineering at Napoli Federico II University.
De Mayo is usually studied how to install layers of plastic foam for purposes such as promoting protection in helmets, but one day a colleague challenged him to apply the same scientific method to food, the result was: the egg project.
The goal of these scientists was to cook the egg evenly from the inside to the outside.
The problem is that the layers of the egg – yellow yolk and white albumin – cook at different temperatures, either the result is a dry yolk if we want mature albumin, or liquid albumin if we want a creamy yolk.
To reach the perfection, developed the De Maya team, with the help of sports models, simulation and laboratory experiences, a method they called the periodic cooking, and is based on the following: the egg is placed in a bowl of boiling water for two minutes, then it is transferred to a bowl of lukewarm water (30 ° C) for two minutes, and this matter is repeated 8 times, or a total of 16 steps.
The goal is to keep the yolk at a fixed temperature of about 65 ° C, with cooking albumin that needs to reach about 85 ° C.
The team described the technology in Communications Engineering, after they tested about 350 fresh chicken eggs purchased from a store in Naples.
“The very little of these eggs was eaten or tasted, most of which were subject to scientific analysis,” said Pellegrino Mustto, one of the authors of the study and director of research at the National Research Council in Italy.
The winning eggs were characterized by a smooth touch of the texture and a firm milestone.
Chemical analyzes revealed that the eggs cooked periodically containing a greater amount of polyphenols, which are precise nutrients present in the yolk and have been associated with health benefits such as reducing the risk of heart disease and anti -inflammatory properties.
“I think most of what was surprising is the high nutritional value,” said Emilia de Lorenzo, one of the study participants.
But David Arnold, founder of the Brokelin Food and Drink Museum, who had previously conducted egg cooking experiments at 11 different temperatures, is not convinced that most people will be ready to spend this time with an egg boiling.
Justin Mooy, a PhD student in Boston University, said that he found the method on the Internet at a snowy afternoon and tried it with his grandmother and it was perhaps the best egg he tasted in his life, adding: Certainly I will repeat the method, but he added that he might keep it for special occasions only.
