The perfect boiled egg takes more than half an hour to cook

Cooking a perfectly boiled egg takes at least half an hour, physicists have claimed as they say that the best method of a tasty and nutritious breakfast involves changing the beta -pans with different temperatures repeatedly.

As anyone who has been struggled to get an egg to their taste will know is a smooth boiling difficulty, such as Yolk and White Cook at different temperatures. Cooking by a powerful boiling works for the white, which requires temperatures of 85 ° C (185 ° F) for optimal consistency, but can also result in a hard egg yolk that needs only 65 ° C (149 ° F). Chefs have found submerged the egg in a water bath at a stable temperature of between 60 ° C and 70 ° C (140 ° F and 158 ° F) can lead to Beter -cooked egg yolks, but this vacuum method also risks a undercooked white.

Now Ernesto di Maio at the University of Naples, Italy and his colleagues has found a better way to cook an egg evenly by swapping it between boiling water and 30 ° C (86 ° F) Water every two minutes in eight bikes, toking in total 32 minutes.

“Many people have tased [the egg cooked in this way]And they were amazed at the taste and structure, ”says Di Maio. “Yes, it takes more time than usual cooking, but I think if you love someone, you need to invest your time to do something properly. How to make an egg correctly.

To develop this method, Maio and his team first created a model for how an egg boils by calculating the way energy spreads from the shell to the middle over time using two equations to describe this process. By solving equations, Thesen found that the best way to cook would be to allunate between two different temperatures, which allows the two parts to cook separately.

After preparing eggs in this way, the team studied them using spectrometry and an MRI-like scanner. The researchers found that proteins in the egg yolk were less denied, and in the whites they were more denied, in both cases, which means the part was better cooked than in soft -boiled or wide eggs. They are asked people to try the eggs cooked with their method and found that the egg white was sweet sweeter and the egg yolk was less sweet in eggs cooked in other ways. They also found that the white structure corresponded to a soft-good egg, while the egg yolk was more like a vacuum.

The periodic egg also contained a high love for nutrients, such as antioxidants called polyphenols, compared to soft-good or under-under-eggs, although DI Maio and his team do not know why.

“It’s fun, and it’s good for a laugh,” says Peter Barham at the University of Bristol, UK. “Spending 30 minutes taking an egg in and out two different water temperatures just to get it to cook a little better than you would by others mean where you can leave it at peace, we should say, not very practical.”

The cooking of food using alternately warm and cold around is not a new idea, says Hervé this at Agroparistech in France. “It is not original when it was suggested about a century ago for meat.” It is also important to compare the eggs that are cooked in this way with eggs cooked under vacuum at different temperatures, as this can dramatically change the boiled egg, he says.