From the science of materials the recipe for the perfect boiled egg

Immerse it for 2 minutes in a water containers a 35 degreesthen move it to a container with water a 95 degrees for others 2 minutesand repeat this alternation for 8 times: it is the innovative periodic cookingthe recipe for the Perfect cooking of hard -boiled eggs coming from material science. It is described in the study led by Emilia Di Lorenzo, of the Federico II University of Naples, and published in the magazine Communications Engineering.

The technique indicates how cooked best yolk and egg white keeping i nutritional content and the Best features for the palate. Made using mathematical models for the Study of materialsthe technique was experimented with a Computational fluid dynamics software And, according to the researchers, it could have applications in the study of the processes of polymerization And crystallization some materials.

“Permanently does not exist, but this method, which we have defined periodic cookingis the best designed to cook today, preserve the nutritional characteristics and organoleptic both of yolk that Dellegg whiteat the same time, “one of the managers of the study, Pellegrino Musto, of the Institute for Polyimers, Composites and Biomaterials of the National Research Council, told Ansa.

By their nature the egg they are a food of difficult cooking Why yolk and egg white they have Very different characteristics: The first cooks perfectly at 65 degrees of temperature, the second to 85. Traditionally the hard -boiled eggs are cooked either with the boiling at about 100 degrees or longer in a sort of ‘bath’, around 65 degrees. Methods that have pros and cons, but that lead to enhancing cooking or only the yolk or only of the albume.

“To solve the problem – said Musto – we decided to use methodsi that we develop for it Study of materials And model mathematically the Contemporary cooking of two different materials“. Thus was born the perfect recipea method that allows you to cook yolk and egg white in such a way that the palate are practically same consistency and at the same time preserve The nutrientswithout degrading them.
The technique that could now also be applied in Other areas and help the development, also on an industrial scale, of new methods of food treatment.

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