Posted on 02/06/2025 4:27:29 PM PST by Red Badger
Scientists have developed an innovative cooking technique that perfects the balance between a firm egg white and a soft, rich yolk.
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Boiling eggs just got a scientific upgrade. By alternating an egg between boiling and cool water, researchers have found a way to cook both the yolk and white optimally — leading to better texture and higher nutritional content than traditional methods.
A newly developed cooking method called periodic cooking offers a way to perfectly cook both the yolk and white of a boiled egg, according to a study published today (February 6) in Communications Engineering. This technique produces an evenly cooked egg with a better nutritional profile than traditional boiling or sous vide methods.
Cooking an egg evenly is a challenge because the yolk and white solidify at different temperatures — the white (albumen) at 85°C (185°F) and the yolk at 65°C (149°F). Traditional boiling at 100°C (212°F) fully sets the yolk but can overcook the white, while sous vide cooking at 60-70°C (140-158°F) for an hour leaves the white undercooked.
Periodic Cooking: A Game-Changing Technique
To solve this, Pellegrino Musto and his team used computational fluid dynamics simulations to design an improved cooking process. Their method involves repeatedly moving an egg between boiling water (100°C / 212°F) and cooler water (30°C /86°F) every two minutes for a total of 32 minutes.
This process, dubbed periodic cooking, was tested in real-life experiments alongside traditional hard-boiled, soft-boiled, and sous vide eggs. The results were analyzed for texture, taste, and chemical composition using advanced techniques such as Nuclear Magnetic Resonance and High-Resolution Mass Spectrometry.
Texture, Taste, and Nutritional Perks
Periodically-cooked eggs had a soft yolk similar to that of a sous vide egg, while the consistency of the white was somewhere between that of sous vide and soft-boiled. Temperatures in the periodically-cooked egg white ranged between 35 and 100 degrees Celsius during cooking, while the yolk remained at a consistent temperature of 67 degrees Celsius. Chemical analysis suggested that the periodically-cooked egg yolks also contained more polyphenols — micronutrients which have been explored for their health benefits.
The authors believe their approach could also have applications in the curing and crystallization of other materials.
Reference:
“Periodic cooking of eggs”
February 2025, Communications Engineering.
DOI: 10.1038/s44172-024-00334-w
Yep, I have one, like that. Perfect eggs, every time.
That yoke is overdone. I prefer a soft-boiled egg with runny yokes every time. My beef steaks Blue rare. My oysters raw and my sushi likewise. I have never had food related illness in my life. My immune system is powerful.
To each, his own...
The method my late mother taught me many decades ago.
If anyone placed an egg there, we would quickly slide it along a southeast diagonal to the [At] tile [Row 6, Column 17], reserved for extremely rare events.
Since periodic hot/cold immersion separates the eggs' components easily, you could serve the white parts on the [Na] tile, & the yolks on the [Cl] tile across the Table, at/near opposite ends of Row 3.
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Haven't heard from Auric in a long time. I think he was once married to Audrey Landau; honeymooned & went diving in Palau.
A scrambled egg attack is a salt & buttery crime.
#6 Study paid for by USAID taxpayer money with 99% disappearing in less then 3 minutes.
Thanks for my first guffaw of the day!
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< or > covfefe? Glad to help.
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