Italian scientists crack the code for perfect eggs with periodic cooking
Italian scientists have developed a method called "periodic cooking," which allows you to achieve a perfectly cooked egg. Although it takes time, this process ensures a velvety yolk and a soft white. Additionally, eggs cooked this way retain the most nutritional value.
Researchers from the University of Naples Federico II, led by Ernesto Di Maio, have devised an innovative method for cooking eggs that could revolutionize their preparation. This approach, outlined in "Nature Communications Engineering," involves moving the eggs every two minutes between two vessels of water at different temperatures.
The perfect egg: Here's how the cooking process works
Throughout the cooking process, the eggs are placed in a basket and alternated between boiling water and lukewarm water at a temperature of about 30°C. The entire method takes 32 minutes and consists of 8 cycles. After cooking, the eggs are cooled under running water. Thanks to this technique, the egg white achieves the perfect consistency while the yolk remains creamy.
The research conducted by Di Maio's team demonstrated that eggs cooked using the periodic method have a higher nutritional value compared to traditional methods. Emilia Di Lorenzo, co-author of the study, highlights that the yolk resulting from this method is nearly spreadable. These findings were confirmed by a group of taste testers who evaluated eggs prepared using different techniques.
Industrial applications
Beyond culinary uses, scientists foresee potential applications for this new method in industry. It could be utilized in processes such as hardening, crystallization, and structuring of materials. Thanks to this innovative approach, it's possible not only to improve the quality of boiled eggs but also to optimize industrial processes.
Italian researchers have demonstrated that even a simple activity like boiling eggs can become a domain of innovation and scientific exploration.
