Somewhere in Italy, a group of researchers cracked the code to Perfect egg. It takes only 32 minutes.
A The study was published last week in “Communications Engineering” Details of eggology, if adopted widely, can change the path of human breakfast forever. The problem, the researchers explain that the egg is not a unified entity, but it is a sensitive structure of two parts. It describes the egg and white yolks at different temperatures, which means cooking to its best individual cases – meadow But not a runny, appointment but not rubber – it is often an exercise in a compromise. the solution?
The process is called “periodic cooking”, where the egg is rotated between Fahrenheit water 212 degrees and water 86 degrees per minutes, for 32 minutes. The result, according to the study, is an egg cooked with a super -of -accuracy level. Egg yolk silky, white giving. Better, this method maintains higher levels of polyphenols, an antioxidant compound found in egg yolks that help fight inflammation. This egg is, in every measureable way, superior.
It is clear that it is absurd.
In the landscape of egg mastery, this is not the first – and certainly will not be the last declaration – of improved technology. Seeking to get the ideal egg is old at the time, or at least old, the first person who stricted one in a hot frying pan and thought, “Can this be better?” There are thousands of ways to cook the egg, and we have spent thousands of years in an attempt to make each perfect.
There are egg cookers that look like a small scientific fantasy domes, elegant with LED lights and anxiously worried water measuring systems. There are new egg cookers in the form of six penguins that carry hands (fins?), Where all egg holes are in a caricature before they are decreased in boiling water such as valuable goods. There are countertops that return your egg in the shell, so never have to whisk again. If a person wants to cook eggs more detailed than just using a bowl and some heat, then capitalism has an answer.
Then there is a question of the method. Some people tear eggs in butter, some with oil, and some of them with a precise percentage of both. Some declare their eggs with hot fat, and some insist on a steam trap covering and guarantee until cooking. Raed eggs alone is the world of opinions: Anthony Bourdan I swear by a blood cream and some perennial garlic. Alton Brown Suggest a teaspoon of May It was transferred to enhance cream (it is right). Ena GartinThe shepherd of the saint from the house, uses half and a half. The secret of Martha Stewart? Fresh eggs and patience, Apparently.
Nothing of these methods, it is worth noting, requires 32 minutes.
There is something impressive and ridiculous about our need to improve what is already good. The desire to master the egg comes from the same motivation that leads us to find a way to peel off garlic More efficiently (shattering it with a knife! Show it in a jar! Dismantle it with a hair dryer!) Or to make a more soft chicken breast that the chicken breast is a type of dryness mainly compared to the thighs). The last era of videos that converted food, which turned the basic cooking skills into viral challenges in absurdity, was stressful in insisting that everything should be easier while simultaneously required a specialized tool or unexpected chemical interaction to achieve this.
However, there is a little loved thing about all this. Cooking is one of the most important things we do, and it makes sense that we want to make it better. We want a small and increasing improvement in the way we start our morning. We, as people, are ready to tamper with a skillet of eggs, set heat, whisk in dairy, and stir the exact time – just to get the smallest thing closer to perfection.
Is this enough to get me to make an egg of 32 minutes? Maybe not. But I like someone to care, somewhere, enough to try.
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