A Perfectly Cooked Egg, according to Materials Science

How do you cook the perfect egg? Scientists have invented

By Arminda Downey-Mavromatis Edited Andrea Thompson

Boiling, boiling permanent or a fashionable sous, whatever the approach, cooking a whole egg keeps the yolk or white texture, but rarely both. Now scientists believe that they cracked the prepared egg.

To activate optimal denaturation or distribution, protein While nutrients are maintained in its own, the perfect temperature of the egg yolk boiled is about 65 degrees Celsius (149 degrees Fahrenheit). For egg white, or for the album, it is about 85 degrees C (185 degrees f). Boiling hard ensures that the album is fully cooked, but it can give Chalkier yolk. The soft eggs have a smoother yolk, but they can be as rugged as people’s taste. A video of the 60s and 70 degrees-C (140- 158 degrees-f) is cooked by a water video, at least one hour. It is a creamy egg obtained, but the album is partially established. The appliance is also not a common kitchen feature.

Materials Science Student Professor Emilia di Lorenzo and Ernesto di Mayor, both at the University of Italy, Naples II, usually work on methods of polymers from different densities. But for their final exam, they sought a new method of preparing the egg that would allow the yolk and white eggs to cook properly. “What we have done in the case of eggs is to take and test this view, it gets a layer of texture instead of a layer of density,” says Lorenzo. Inspiration was 80 € (it was a dish that would cost more than € 80, the ingredients were perfectly cooked but separated.

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Di Lorenzo and di was a crude egg (still with its shell) repeatedly in a short and more time in a short time and would allow them to get the perfect form of yolk and albums. Mathematical models and computer simulations used to set temperature alternations, 100 degrees C (212 degrees f) and 30 degrees f) – and 32 minutes in total, 2 minutes. Then it was time to cook lot to test the eggs methods.

The team studied infrared spectroscopy (FT-IR) with Fourier Transform (FT-IR) spectroscopy, the probe of chemical structures, the egg yolk and the white eggs were affected. Boil soft, or via sous video or cook through a new method.

Of course, when you are making eggs, you probably don’t classify preparation options based on protein denaturation level. The analysis of the texture profile, which involves compressing egg fragments, determined that the hard-boiled egg albums and yolks were harder and bad than other options, but the rest of the preparations were different. A panel of some sensory experts evaluated more subjective flavors.

The group passed dozens of dozens of eggs. They were “160 only for sensory analysis – Ernesto di Maio personally cooked” in his kitchen, Di Lorenzo says.

Researchers have found it if you seek maximizing morning nutrition, the united cooked egg can be the proposed path. Periodic eggs conserved better than other preparation of the egg nutrition. “The most notable result has been preserving polyphenols, but many amino acids are also maintained, and says Lorenzok. Amino acids are useful to build proteins in our body and Polyphenols are antioxidants who promise as anti-inflammatory compounds.

The project has changed the routines of the Maio’s egg forever. Although the preparation is needed more time, it will progress during periodic cuisine. However, he may not change his diet.

“We were really deeply in this egg project,” says, “Di Lorenzo) told me that the eggs don’t like.” Di Lorenzo looks lighter. “Maybe,” he suggested, “this is the attempt to like eggs.”