This is the dilemma of the chefs: getting eggs requires two cooking temperatures where yellow and white are the same consistency. Scientists have found the ideal cooking: a cycle method, a perfect structure to replace hot and light water and maintain more nutrients. A technique that can also affect content recycling. Recently. It’s time to reach the stove and cook the eggs … scientifically, of course.
Hill, calf, perfect … and soon by cycle? Scientists have reviewed the ideal cooking of eggs and presented a new prescription according to them to maintain its taste and nutrition properties. Egg cooking is a delicate art because yellow and white (AlbuminAlbumin) There is no equal temperature of cooking. The yellow starts to stabilize 65 ° Celsius and albumin at 85 ° C resulting: Avoiding the shell acquisition La The, the chefs must choose The temperature of the compromise “Sorry for the authors of a study published on Thursday Communication engineering.
In the case of a hard egg (cooked for 12 minutes at 100 ° C), the final temperature of all parts of the product is 100 ° C, which is much higher than the cooking temperature. The perfect egg (cooked between 60 and 70 ° C for an hour) gives an egg to 65 ° C, the maximum temperature for yellow, but is too low for ProteinProtein Albumin overall and calf eggs (cooked six minutes at 100 ° C), it is yellow that is not cooked enough, note the authors.
These Italian polymer experts used the process using the process and attacked the issue SoftwareSoftware Competitive fluid dynamics, a computer program that is used to imitate and analyze the flow of fluids and their interactions with solid levels.
Cook by bicycle
The recommended solution uses a pot of boiling water at 100 ° C and a pan of water at 30 ° C, and the egg has to move from each other for 32 minutes every two minutes. “” ” A stationery state in the yellow center reaches a permanent temperature of 67 ° C », Or about the average price between hot water pan and light water, one of the authors of the study tells AFP Pelgino Mastu.
« On the contrary, the white of the egg looks at the temperature on the coast of 100-87 ° C and 30-55 ° C during warm and cold cycles. “, Which allows all albumin classes to reach the cooking temperature, adds Misto, the National Center for Italian Research (CNR), Misto.
The authors then experienced this “cooking”. Is the results obtained ” Near the calf’s eggs in connection with this StructureStructure Of her albumin, when she talks her yellow she looks like the perfect egg “, Note the study.
There is also cooking by bicycles ” The most beneficial method in terms of nutritional value ». Chemical analysis suggests that eggs cooked by dizziness are maximal PolyphenolsPolyphenols – Health beneficial beneficial micronutrients – such as hard, calf or perfect eggs. A result ” Partially unexpected “, According to Mr Mastu, who are moving as a potential purpose”. Thermal breakdown of biochemous molecules At high temperatures.
Useful features for material recycling
If one of the co -authors of the study, Ernesto the Mayo, now applies ” Regularly the procedure for her family and friends who appreciate a lot “Applications go beyond the stove, identify Mr Mastu.” A well -designed thermal profile can make it possible to manufacture layered structures inside an item made of material. “, Fully renewable, explains the researcher.
« The acquired item will have layers in layers, as if it contains several materials [qui eux sont] Very difficult, even impossible, to do RecyclerRecycler He says.
