Cooking an egg may seem as simple as bringing water to boil and submerge it; However, to be ‘perfect’, a team of researchers proposes “periodic cooking”, which also gives it greater nutritional content.
Scientific method for cooking perfect eggs
The objective is to optimally cook both the yolk and the clear, which require two different temperatures, and the method is described in a study published by Communications Engineering in charge of a team of Italian researchers.
Periodic cooking consists of alternating the egg between a water saucepan maintained at a hundred degrees and a 30 -degree bowl passing it from one to another every two minutes for 32 minutes.
“Egg cooks face the challenge of the biphasic structure: albumin and yolk require two cooking temperatures. The options are the separation or a commitment temperature to the detriment of Food security or flavor preferences, ”writers write.
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Cooking at two temperatures: the secret of the perfect texture
The team has discovered that albumin and yolk can be cooked at two temperatures at the same time, which allows an egg cooked uniformly and with greater nutritional content than those cooked by conventional methods boiling or vacuum.
The “not only optimizes the texture and nutrients of the egg, but is also promising for culinary applications and treatment of innovative materials,” the authors point out.
In chicken eggs, the clear one is cooked 85 degrees and the yolk at 65 degrees, so by submerging them at one hundred degrees the yolk is completely set, while the emptiness method for an hour at a temperature of 65 degrees leaves the clear clear.
To develop its method, the team first simulated the process in a computer fluid dynamics computer program, which suggested the now described method of periodic cooking.
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Nutritional benefits of periodic cooking
The next step was to try various forms in real life, for which eggs with the new technique cooking, in addition to using the boiling for hard eggs, passed by water and that of vacuum.
Once ready, they checked the texture and sensory qualities of the eggs, in addition to evaluating their chemical properties by means of nuclear magnetic resonance and high -resolution mass spectrometry.
The cooked eggs periodically had a soft yolk similar to that of an egg in the void and the consistency of the white was intermediate between that of an egg in the void and the past by water.
Chemical analyzes indicated that periodically cooked yolks also contained more polyphenols, micronutrients studied by Its health benefits.
(With EFE information)
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