Scientists at the University of Naples Federico II in Italy have recently made a groundbreaking discovery in the culinary world – the secret to cooking the perfect egg. Emilia Di Lorenzo, a materials science PhD student, and Professor Ernesto Di Maio have developed a novel method that allows the yolk and egg white to cook optimally without separating, resulting in an egg that is creamy all the way through.
The traditional methods of hard-boiling or soft-boiling an egg often result in a yolk that is either chalky or too runny. However, by carefully controlling the temperature of the egg yolk and white, the researchers have found the sweet spot that ensures both components are cooked to perfection. According to their study, the ideal temperature to cook an egg yolk is around 65 degrees Celsius, while the egg white should be cooked at around 85 degrees Celsius.
To achieve this precise cooking process, the researchers employed a technique they dubbed “periodic cooking.” This involved alternating the raw egg between hot water and tepid water repeatedly over short periods of time. By using mathematical modeling and computer simulations, they determined the optimal temperatures and times for this method – 100 degrees Celsius and 30 degrees Celsius, switching every two minutes for a total of 32 minutes.
The team then put their method to the test by cooking numerous eggs and analyzing the results using Fourier transform infrared (FT-IR) spectroscopy. This technique allowed them to probe the chemical structure of the egg yolk and white to assess how protein breakdown had affected the texture of the eggs cooked using different methods.
In addition to the scientific analysis, the researchers also conducted more qualitative assessments of the eggs, including texture profile analysis and a sensory taste test. The results showed that the periodic cooking method preserved the nutrients in the eggs better than other traditional cooking methods, making it a healthier option for those looking to maximize their morning nutrition.
While the new method may take a bit longer than traditional cooking techniques, the researchers believe it is well worth the effort for the superior texture and taste it provides. Even Professor Di Maio, who personally cooked 160 eggs for the sensory analysis, has been converted to the periodic cooking method. However, it seems that not everyone is a fan of eggs, as Di Lorenzo confesses that she does not like them at all.
In the end, this culinary experiment may have been more than just a scientific study for Di Lorenzo. Perhaps, as she suggests, it was a quest to try and like eggs, a journey that has led to a groundbreaking discovery in the art of egg cooking. So, the next time you crack open an egg, consider the science behind it and the meticulous process that goes into creating the perfect egg.
