NEW YORK – Researchers believe they’ve figured out how to make the perfect boiled egg.
It’s tempting to try this method now, but with egg prices currently soaring in the U.S., you might want to think twice before cracking open those shells.
The ideal boiled egg features a creamy yolk and a firm, soft white. Getting this balance right can be tough. The yolk cooks at a much lower temperature than the white, leading to potential mishaps. If you boil an egg too long, you end up with a crumbly yolk. On the flip side, if you try to cook it slowly, the whites can remain unappetizingly runny.
To tackle this problem, scientists experimented with numerous eggs. They used math and science to understand how heat travels in cooking and how the egg transforms from liquid to solid.
Their final cooking method is intriguing. It involves moving the eggs every two minutes between two bowls of water: one boiling and one at a cooler temperature of 86°F (30°C). This process lasts 32 minutes, ending with a cooldown under running water and then peeling.
Gregory Weiss, a chemist who wasn’t part of this study, suggests you could easily try it at home with a few eggs.
In this method, known as periodic cooking, the whites are repeatedly heated and cooled until they’re just right. Meanwhile, the yolk cooks steadily, resulting in a spreadable texture, almost like a creamy paste.
Emilia Di Lorenzo, one of the study authors, expressed excitement over the yolk’s consistency, saying, “You can almost spread it, like on bread.”
To ensure their technique worked, the researchers analyzed the eggs and served them to eight taste testers. They compared the new method’s results to traditional boiled eggs.
This technique may take more time than simply hard-boiling eggs, according to Joanne Slavin, a food scientist with no ties to the study. However, she believes that the unique mix of textures is worth the extra effort.
“This is a slower process to get a better outcome,” she explains.
Finding the perfect boiled egg can be a delightful culinary goal, especially if you enjoy experimenting in the kitchen.
Source link
Science,Gregory Weiss,Lifestyle
