It takes 32 minutes to cook a perfect egg, claims

Scientists They claim to have developed a method that produces the best egg in its taste and nutritional content.

The AFP news agency tells. Research has been published in Communications Engineering.

Cooking egg is a difficult species because the yolk and protein mature at different temperatures. The yolk begins to solidify at 65 degrees and the protein at 85 degrees.

As a result, the chefs cook eggs at temperatures that are not optimal for either component.

The end of the hard boiled egg is one hundred degrees after cooking in 12 minutes in boiling water, which is too much for both the protein and the yolk. If the egg is cooked at the same temperature for six minutes, the yolk does not have time to ripen.

Scientists Looking for a solution through computational nestedynamics software. The software simulates the cooking process and analyzes fluid flow and interaction with solid surfaces.

As a result, the researchers ended up in a model with two boilers. One has one hundred degrees of boiling water and the other has 30 degrees of water. During cooking, the egg is moved from one boiler to another every two minutes for a total of 32 minutes.

According to the researchers, the process is used to achieve a 67 degree temperature in the middle of the yolk, which remains through cooking. The protein, on the other hand, alternately heats up to 87-100 degrees and cools again to 30-55 degrees.

Bridge By the method, the protein matures, according to the researchers, to the same type as when the egg is boiled in boiling water for six minutes. However, the yolk is more solid and resembles an egg cooked by the Sous Vide method.

According to the study, the method is also healthier than that of hard or soft cooked or cooked with sous videos. The yolks cooked by the researchers developed more polyphenols, or healthy micronutrients.

In terms of health, the results were unexpected, says the researcher Pellegrino Mustothat works as research director of the Polymers, Composite and Biomaterial Institute of the Italian National Research Council.

New According to researchers, information can also be applied outside the kitchen. It may improve the recyclable of objects.

Temperature variations can be used to customize the properties of objects made of one material by layers. According to researchers, this may allow an object made of one material to have the properties of an object made of more materials.

Recycling an object of a single material is simpler than that of more than one material, as materials must be sorted separately when recycling.