A group of researchers conducted a study to determine the optimal method for cooking eggs, and concluded that a new recipe may better preserve their taste and nutritious properties. Cooking eggs is an art, as different temperatures are required for the yolk and white. The yolk solidifies at a temperature of 65 degrees Celsius, while the white requires 85 degrees.
To avoid overcooking, the cooks should use an "average temperature," according to the study's contributors. In their publication in the journal "Communications Engineering," it is stated that in the case of boiled eggs (boiled for 12 minutes at 100 degrees Celsius), the final temperature of all parts of the egg reaches 100 degrees, which is significantly higher than the optimal temperature for cooking.
They suggested using the "cyclic cooking method," which is considered the most nutritious. According to Italian researchers specializing in polymers, the issue can be addressed by modeling the process using a computational hydrodynamics program, used for analyzing the dynamics of liquids and their interactions with solid surfaces.
It is suggested that such a method may allow the creation of multilayer structures in the product, made from a single material that can be fully repurposed. The researchers practically tested this method of egg cooking and found that the result was "closer to the ideal egg in texture than the white, though the yolk significantly resembles an ideal egg."
This allows every egg white to reach the optimal temperature for cooking. As explained by the guide of the study, Musto, director of research at the National Research Center of Italy, such a method is the most nutritious way to prepare eggs. Ultimately, the researchers concluded that repurposing eggs through the cyclic cooking method could be an innovation in the culinary arts.
