Delia Smith requires one minute of boiling as well as six to stand with the frying pan. Heston Bluomantal brings him boiling from the cold. Now scientists weigh the perfect way to boil the egg, and the results are greatly delicious.
From the perspective of materials, cooking the egg inside its shell is more complicated than it may appear at first. The chefs are challenged by the fact that the egg components: egg and white yolks, made of different proteins that indicate and thickened at different temperatures: 85C (185f) for white and 65 ° C (149f) for the yolk.
Also, a problem, is that the egg yolk cannot be heated separately from the white color, unless it is literally separated and cooked in different containers. For this reason, the white and external field is often prolonged from the egg yolk, while the center may be suffocating.
In 2002, this French molecular vascular expert suggested this AlternativeCook the egg in a water bath in 65 ° C for at least an hour. “Sous Video” drinks this bile, claiming to be an unparalleled flavor and texture. However, this also means that the white color is not fully controlled.
The new approach, known as “periodic cooking”, was inspired by a pre -developed technique to create layers within plastic organisms. “It enables us to get one material, in one piece, but with different structures and thus different properties,” says Ernesto de Mayo, the subject of material at Napoli Federico II, who invented his laboratory.
He was a friend who suggested that he try to apply it to food. “After all, the famous head of chefs in Italy, Carlo Kraku, sells eggs for 80 euros each,” says De Mayo.
PhD student Emilia de Lorenzo classified energy transmission through the different layers of the egg, as well as their cooking dynamics, to reach a basic method. Then I polished it using the fluid liquid dynamics program.
This technique includes alternately an egg between a skillet of boiling water preserved at 100 degrees Celsius and a bowl at 30 ° C per minutes, for 32 minutes (eight cycles in total).
By boycotting heat transfer from chance to the center, the egg yolk temperature never rises from 65 ° C. “It only reaches a gel -like condition,” says de Lorenzo. The research has been published in Communications Engineering.
It was not an attempt to repeat this in my own kitchen.
The aquarium heater has borrowed from my son’s fish tank to create a 30C water bath, but every time I re -served hot eggs, the temperature increased. This means that I need to reset the time hour, add some additional cold water quickly, and keep a record of the number of transfers I made – all before the time explodes in the next minute – then transfer the eggs again to the pan, without it. Driving any.
Over time, it became increasingly skeptical – how will the egg yolk remain on the ground, when my eggs spent a total of 16 minutes in boiling water?
But science won. My first attempt, in fact, was very liquid, which attributed Di May to the use of a very large egg. We have prepared these accounts on an egg of 68 grams. If your eggs are much larger, you should increase the cooking time by 20 seconds in each cycle.
In my second attempt, I broke it: the eggs were gel; Liquid yolk yolk is similar to halllam. Compared to an egg cooked on the DELIA road, the periodic yolk was more fat with a greater depth of flavor.
Di Lorenzo also used nuclear magnetic resonance and the measurement of high -resolution mass to analyze the food composition of periodic eggs, against boiled humans. This suggested that this is that the bile cooked periodically contains more polyphenols – microscopic nutrients with alleged health benefits.
De Mayo says he is now summarizing all his eggs in this way, and his friends and family thank him for this: “Of course, it takes time. But I think it is good to devote some time to the people you love.”
Ask de Lorenzo if she feels the same way. She stops temporarily, and looks a little shy: “I really don’t like eggs,” she says.
