The perfect boiled egg takes more than half an hour to cook

It takes at least half an hour to cook the perfect cooked egg, physicists claim that they say the best method of tasty and nutritious breakfast involves repeatedly changing between panels of different temperatures.

Anyone who made an effort to get an egg will know, it is also difficult to boil and boiled white in different temperatures. In a malicious cooking, it requires 85 ºC temperatures to achieve optimal consistency, but it can also be a hard red yolk, which only requires 65 ºC (149 ° F). Chefs found immersed in a water bath, 60 ºC and a stable temperature of 70 ºC.

Now, Ernesto di Maio Naples at the University of Naples, Italy, and his colleagues have found a better way to boil a uniform boiling egg, between 10 minutes in the water and 30 ° F (86 ° F) for a total of 32 minutes.

“Many people have tasted (this way cooked the egg), and they were surprised that they were stunned and the texture,” says Di Maio. “Yes, it takes more time than usual cooking, but I think if you love someone, you need to do your time properly. This is done properly.”

To develop this method, the Maio and his team first created a model that cooks an egg, calculating the mode that extends from the shell to the center, using two equations to describe this process. If you solve these equations, they found the best way to alternate between two different temperatures, which allows you to cook two parts separately.

In this way, after cooking eggs, he examined the team using a spectrometry and an MRI scanner. Researchers found that the egg yolks were less disallowed and white, in each case, in each case, this part was better cooked, cooked or sous than soft videos. Then they asked people to test the eggs cooked with their method, and the white egg was slightly sweeter and the yolk saw that it was sweeter than the eggs cooked in other ways. White texture was also found similar to a cooked egg, while the yolk sous was more than one egg.

The periodic egg also had a larger number of nutrients such as antioxidants Polyphenols are calledComparing the cooked or sous video eggs, even if the Maio and his team do not know why.

“It’s a lot of fun and it’s good to laugh,” he says Peter Barham Bristol University, United Kingdom. “The passage of an egg takes two different water temperatures, to be slightly better than others, to be slightly better than others, we will say, we will say, it is not very practical.”

Cooking food, using hot and cold turns, it is not a new idea, says Hervé this In France in Aproparistech. “It is not original, as it was proposed for a century ago because of the meat.” It is important to compare eggs cooked in different temperatures in this way, as this can significantly change the cooked egg.