Italian researchers from the Federico II University of Nápoles, published a study detailing the method for achieving perfect cooking of chicken eggs.
Published in the magazine Communications Engineering, the work signed by professor Emilia Di Lorenzo explains how to cook the egg white and yolk in the best way to preserve their nutritional properties and taste characteristics.
Made from mathematical models for studying materials, the technique was tested with fluid dynamics software and, according to the researchers, can also have applications in the study of polymerization and crystallization processes of other elements.
The system consists of submerging the eggs for two minutes in a container with water at 35ºC, transferring them for another two minutes to a pot with water at 95ºC and repeating this process seven more times, totaling 32 minutes of cooking.
In this way, according to the Italians, it is possible to obtain a yolk and a white with similar consistencies and preserving their nutritional elements.
“Perfection may not exist, but this method, which we call periodic cooking, is the best designed to date for cooking while preserving the nutritional and organoleptic characteristics [color, odor, flavor and texture] of the yolk and white at the same time,” one of the study’s leaders, Pellegrino Musto, from the Institute of Polymers, Composites and Biomaterials of the National Research Council (CNR), an agency linked to the Italian government, told ANSA.
According to the researchers, this method was designed to overcome an old dilemma: the egg white (65ºC) and the yolk (85ºC) reach their ideal consistency at different temperatures. Eggs are usually cooked at around 100ºC or in a bain-marie at 65ºC, but these methods benefit either the white or the yolk, never both at the same time.
“To solve the problem, we decided to use methods we developed for studying materials and mathematically modeled the contemporary cooking of two different materials,” Musto explained.
The technique can now find application in other fields and help in the development, even on an industrial scale, of new food treatment methods. (Handle)
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