It can be difficult to boil an egg exactly the way you want. It can prevent you from getting the perfect pillow that you want to keep the egg more or less in water more or less. However, a team of scientists finally developed a new method to cook all parts of an egg perfectly by solving this problem.
However, the biggest disadvantage of this method, which is said to be perfect, is probably too troublesome that you wouldn’t want to try to boil an egg. According to scientists, you need to transfer an egg between a pot full of boiling water every two minutes and a bowl of warm water for a total of 32 minutes.
Summarizing the excellent egg boiling method in a new study, researchers begin by explaining that egg cooking experts are facing a difficult problem to overcome. As they have stated, the “two -phase structure of the eggs”, that is, white (or albumini) and yellow are cooked at different temperatures. The proteins in the egg white are Denatura at 85 ° C, while the yellow requires a temperature of only 65 ° C.
Since the research conducted to solve this problem was at the beginning level, the writers decided to approach the problem a little more technically. The computational fluids used the dynamic software to transfer an egg between the water baths of 100 ° C and 30 ° C again and again, and found that they could keep the temperature in the egg yolk at 67 ° C for 32 minutes. “This special thermal profile makes all parts of the egg optimally cooked,” researchers write.
Periodic cooking
The researchers, who call their methods as “periodic cooking ,, then compared the tissues of the eggs prepared by using this long -term method with hard and soft boiled eggs and eggs cooked in a warm water bath for an hour. The results showed that boiling the egg for 12 minutes to obtain a hard egg resulted in a fixed 100 ° C temperature in all parts and a well -cooked white was obtained when converting the yellow into an unwanted “solid paste”. Six -minute boiling for a liquid egg caused the egg yolk not to be cooked, while the sous video process caused the egg yolk to be creamy but white.
Writers, “This problem seems to be exceeded with periodic cooking technique because the use of cycles helps to reach a higher temperature in the album, which allows more cooking and hardening while protecting the creamy consistency of the yolk and adds:“ This detail, periodic cooking. When the technique is used, unlike other cooking methods, it makes it possible to obtain a fluid, creamy egg yolk with a beautiful hardened albumin. ”
The team then analyzed the chemical composition of the eggs cooked by using each of the four methods using each of the four methods using nuclear magnetic resonance and high resolution mass spectrometer to prove that it was worth entering all this trouble for the perfect egg. In general, periodic cooking made it the highest concentration of a molecular class known as polyphenols.
Stating that “polyphenol rich nutrition is protective and prevents many diseases, the researchers conclude that we need to take more than half an hour to each egg we boiled.
The study was published in Communications Engineering magazine.
