A group of scientists has cited the ideal cooking method for eggs and found in a study published Thursday to a new recipe that they believe is the best to preserve its taste and nutritional properties.
The eggs cook an accurate art, given that it requires a different temperature for the yolk and whiteness (albumin).
The yolk begins with hardening at 65 ° C while the whiteness requires 85 degrees. The researchers believe that the chefs should adopt a “moderate temperature”, according to the authors of the study published in the “Communichence Engineering” magazine.
In the case of boiled eggs (cooked for 12 minutes at 100 ° C), the final temperature for each egg parts is 100 degrees, which is much higher than cooking.
The egg is perfect (cooked with a temperature of 60 and 70 ° C for an hour), it produces an egg at 65 ° C, which is the ideal heat of the yolk, but it is very low so that the proteins in the whiteness cannot gather.
In the partially boiled egg (cooked for 6 minutes at a temperature of 100 ° C), it is the yolk that does not mature enough, as noted by the authors.
Italian researchers specialized in polymers resorted to addressing the problem by simulating the process using the fluid dynamics program, a computer program used to simulate and analyze fluid flows and its interactions with solid surfaces.
Recyclable
The proposed solution is to use a bowl of boiling water at a temperature of 100 degrees Celsius and a water bowl at 30 ° C and transport eggs from one to the other every two minutes for exactly 32 minutes.
Pellegrino Mustto, who participated in preparing the study to the French Press Agency, explained that this technique allows “access to a stable condition in the middle of the yolk at a fixed temperature of 67 degrees Celsius”, which is almost the medium value between the pot of hot water and the estimated lukewarm water.
“On the contrary, egg whites are exposed to heat ranging from 100-87 degrees Celsius and 30-55 ° C by rotating during hot and cold courses,” which allows all layers of white to reach cooking temperature, according to Mustto, the director of research at the National Research Center In Italy.
Then the study authors tested the “cooking on the basis of courses” in practice. The study stated that the result was “closer to the boiled egg in terms of its white fabric, while it is very similar to the ideal egg in terms of its yolk.”
The researchers said that cooking on the basis of cycles is also the “most beneficial way in terms of nutritional value”. Chemical analysis showed that refined egg yolk contains a greater amount of polyphenols – which are accurate nutrients that enhance health – compared to boiled or partially boiled eggs.
This result is “partially unexpected”, according to Musto, which suggested that the cause “thermal decomposition of biologically active molecules” be at high temperatures.