He perfect boiled egg existsAt least, for science. Although in practice it may seem simple, getting the yolk and clear to be at its point is not an easy task, since both are cooked at different temperature. A recent study has managed to find A new recipe That, according to the researchers, optimizes their taste and nutritional quality.
The authors of the research, published in the magazine Communications Engineeringthey argue that “It is possible to cook clearly and yolk at two temperatures” without having to previously open the egg and separate one from the other.
While the yolk begins to solidify at 65 ° C, the clear does not do it until it reaches 85 ° C, which forces chefs to have to reach A “commitment temperature”to the detriment of the taste of the egg.
The study Classify the eggs depending on the time they have been cooked. Thus, the Hard eggs They are those that have cooked for 12 minutes at 100 degrees, and all parts of the egg reach a final temperature of 100 degrees, well above the ideal cooking temperature, especially the yolk.
Another method is what They call Sous Videin which the egg is cooked between 60 and 70 ° C, and its final temperature is 65 ° C. Although the yolk is at its point, this temperature is too low for the clear proteins to adhere to each other.
Researchers are not convinced by the boiled egg “When boiling between 3 and 4 minutes at 100 ° C,” since they say the yolk is little done.
The investigation, carried out by polymers specialists of the Institute of polymers, compounds and biomaterials (IPCB) of the National Research Council of Italy, has studied the problem of egg cooking simulating the process with the help of a Computer fluid dynamics softwarewhich they used to simulate and analyze the flow of fluids and their interactions with solid surfaces.
This new method has been defined as “Periodic cooking”: It consists of putting two pans on the fire, one with boiling water at 100 ° C and another with water at 30 ° C, and transferring the egg from one to another casserole every two minutes for exactly 32 minutes in total.
As explained by Pellegrino Musto, one of the authors of the study, to the AFP agency, “it has been proven that the steady state in the center of the yolk is reached at a constant temperature of 67 ° C”. The Clara, on the other hand, “is alternately at temperatures between 100 and 87 ° C and between 30 and 55 ° C during heat and cold cycles, respectively,” which allows all the layers of the clear reach A cooking temperature.
After having tried this method of cooking in cycles, the authors of the study found that the result was “more similar to that of the egg last by water When the texture of his clear is analyzed, while he is very similar to the cooked sample Sous Vide when the yolk is considered. “
In terms Nutritionalthis type of cooking has one “greater advantage On conventional cooking methods. “As indicated, the chemical analysis showed that the yolks of these eggs contained more polyphenols (healthy micronutrients) than hard eggs, water passed by water or eggs Sous Vide.
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