The Perfect Egg: A New Method for Cooking
Experts researching how to cook the perfect egg have come up with a method involving two saucepans of water. (Envato Elements pic)
The Delicate Art of Cooking an Egg
Cooking an egg is a delicate art because the yolk and the white do not cook at the same temperature. The yolk begins to solidify at 65°C and the white at 85°C. To avoid ending up with a soft-boiled egg, chefs have to choose a "compromise temperature".
The Problem with Conventional Cooking Methods
In the case of a hard-boiled egg – cooked for 12 minutes at 100°C – all parts of the egg have a final temperature of 100°C, well above the ideal cooking temperature, particularly for the yolk. In the case of egg sous vide, cooked between 60°C and 70°C, the final egg is at a temperature of 65°C. While this is the ideal temperature for the yolk, it is much too low for the proteins in the egg white to stick together. As for the soft-boiled egg, cooked for six minutes at 100°C, the authors say the egg yolk is undercooked.
The Solution: Cooking in Cycles
The Italian polymer specialists approached the problem by simulating the process with the help of computational fluid dynamics software, which was used to simulate and analyse the flow of fluids and their interactions with solid surfaces. The solution, they suggest, is to use a saucepan of boiling water at 100°C and a saucepan of water at 30°C and to transfer the egg from one to the other every two minutes for exactly 32 minutes.
The Results
"It is found that a stationary state at the centre of the yolk is reached at a constant temperature of 67°C" – namely the mean value between the temperatures of the saucepan of boiling water and the saucepan of lukewarm water, said study author Pellegrino Musto. "Conversely, the albumen alternatively sees temperatures in the range 100-87°C and 30-55°C during the hot and cold cycles, respectively", which allows all the layers of the egg white to reach cooking temperature, Musto added.
The authors then tested this method of "cooking in cycles" and found that the result was "more similar to soft-boiled when analysing the texture of its albumen, while it is very similar to the sous-vide sample when considering its yolk", the study reveals. Cooking in cycles also has a "better advantage over conventional cooking methods in terms of nutritional content", the authors added.
The Nutritional Benefits
The chemical analysis showed that the yolks of eggs cooked in cycles contained more polyphenols – healthy micronutrients – than hard-boiled, soft-boiled or sous-vide eggs. Musto said the result was "partially unexpected" and proposed that "temperature degradation of bioactive molecules" at higher temperatures could be a possible cause.
Practical Application
The study has also found practical application, with another of the study authors, Ernesto Di Maio, using the cyclic cooking method "regularly for his family and friends, who appreciate it a lot".
Conclusion
The new method of cooking in cycles offers a unique solution to the problem of cooking the perfect egg. By transferring the egg between two saucepans of water at different temperatures, the yolk and white can be cooked to the ideal temperature, resulting in a more nutritious and flavorful egg.
FAQs
Q: How does the new method of cooking in cycles work?
A: The method involves transferring the egg between two saucepans of water at different temperatures, allowing the yolk and white to be cooked to the ideal temperature.
Q: What are the benefits of cooking in cycles?
A: Cooking in cycles results in a more nutritious and flavorful egg, with higher levels of polyphenols and a better texture.
Q: Is the new method practical for everyday use?
A: Yes, the method has been tested and found to be practical for everyday use, with one of the study authors using it regularly for his family and friends.