Italian physicists have created a method of boiling eggs while preserving nutrients

A group of Italian physicists has proposed a new, innovative method of boiling eggs. This method helps to preserve the maximum amount of nutrients in the egg and make its taste more pleasant. During the research, the specialists calculated the thermal conductivity of the egg and carried out special modeling based on fluid mechanics.

What is the main discovery of the scientists?

The researchers found that it is necessary to take into account the effect of different temperatures when boiling eggs. The fact is that different temperatures are required for optimal cooking of egg whites and yolks. For example:

• The egg white needs a temperature of around 85°C to be fully cooked.
  
• [b]The yolk needs to be at around 65-67°C to maintain its creamy consistency.
  

If an egg is boiled at 100°C for a long time in the traditional way, the yolk becomes too hard, which negatively affects its nutritional content. If it is kept in hot water at 60-70°C for a long time, the egg white may not be cooked enough.

[b]New method: changing the temperature in stages

Physicists have announced that eggs should be boiled by changing the temperature. According to the method they developed, the egg should be kept in water at two different temperatures, not at a constant temperature. To do this:

1. Hold the egg in boiling water at 100°C for 2 minutes.
2. Then place it in warm water at 30°C and hold it for another 2 minutes.
3. This process lasts a total of 32 minutes.

Result: fully cooked white and creamy yolk

As a result of this method:
✔️ The egg white hardens completely, but not too hard.
✔️ The yolk is heated to 67°C and remains soft, creamy.
✔️ The taste and nutrients are preserved, and the vitamins and minerals in the egg are lost less.

Pellegrino Musto and his colleagues from the National Research Council (CNR) in Pozzuoli concluded that this method allows the egg to be cooked correctly and optimally in all its parts.

Will the new method be put into practice?

This innovative method of physical scientists has aroused great interest in the field of gastronomy. Now it is being discussed whether it can be put into practice and widely used by professional chefs. This very method can be used in restaurants, especially in the preparation of dishes that require gourmet cuisine.

This method not only takes traditional cooking to a new level, but also ensures the preservation of nutrients, making it an important choice for those who support healthy eating. Follow “Zamin” news on “Telegram”