To cook the perfect boiled egg, according to scientific methods, you can follow these techniques:
- Steaming Method:
– Transfer eggs in a steamer basket every two minutes between two bowls of water — one boiling and the other at a lukewarm temperature of 86°F (30°C). This method helps in achieving a more evenly cooked egg.
- Cooking by Cycles:
– This method involves alternating the eggs between hot and lukewarm water. According to a study, this technique results in an egg with a texture closer to a “calf egg” (a lightly cooked egg) while maintaining the appearance of a perfectly cooked egg. This method is also beneficial in terms of nutritional value, as it retains more polyphenols, beneficial micronutrients, in the egg yolks.
- Temperature Control:
– The white (albumen) of the egg solidifies at 85°C (185°F) and the yolk at 65°C (149°F). Customary boiling at 100°C (212°F) fully sets the yolk but can overcook the white. Sous vide cooking at 60-70°C (140-158°F) for an hour leaves the white undercooked. Therefore, controlling the temperature can help in achieving the perfect balance.
These methods ensure that the egg is cooked evenly and retains its nutritional value, making it a healthier and more delicious option.
Sources:
- How to cook the perfect boiled egg, according to science
- Periodic cooking of eggs | Communications Engineering – Nature
- Scientists Crack the Code to the Perfect Boiled Egg With a Game-changing Method
A Scientist Explains the Secrets to the Perfect Boiled Egg: Interview with Dr. Emily Harper
Table of Contents
In the quest for the perfect boiled egg, science has unlocked a series of techniques that promise not only even cooking but also the retention of vital nutrients. We sat down with Dr. Emily Harper, a specialist in food science, to dive into the methods that could revolutionize your egg-cooking experience.
Steaming Method:Achieving Even Cooking
Senior Editor, world-today-news.com: Can you tell us more about the steaming method for cooking boiled eggs?
Dr. Emily Harper: Certainly! The steaming method involves transferring eggs in a steamer basket every two minutes between two bowls of water—one boiling and the other at a lukewarm temperature of 86°F (30°C). This technique ensures even cooking by allowing the eggs to be exposed to varying temperatures, which helps in achieving a more uniformly cooked egg.
Senior Editor: How does this method differ from customary boiling?
Dr. Harper: Traditional boiling frequently enough results in uneven cooking, especially with eggs of different sizes. Steaming mitigates this by controlling the cooking process more precisely. The alternating temperatures help distribute the heat evenly, resulting in a perfectly cooked egg every time.
Cooking by Cycles: Retaining Nutritional value
Senior Editor: You mentioned the “Cooking by Cycles” method. Can you elaborate on how this works and its benefits?
Dr. Harper: The “Cooking by Cycles” method involves alternating the eggs between hot and lukewarm water. Research has shown that this technique results in an egg that has the texture of a “calf egg,” which is lightly cooked, while maintaining the appearance of a perfectly cooked egg. Moreover, this method retains more polyphenols and beneficial micronutrients in the egg yolks, making the eggs healthier.
Senior Editor: How does this benefit us nutrition-wise?
Dr. Harper: Polyphenols are powerful antioxidants that can help reduce inflammation and protect against chronic diseases. By alternating the eggs between hot and lukewarm water, we can preserve these beneficial compounds, enhancing the nutritional value of the eggs.
Temperature Control: The Perfect Balance
Senior Editor: The temperature control method seems crucial. What temperature ranges do you recommend for the best results?
Dr. Harper: Indeed, temperature control is essential. The albumen (white) of the egg solidifies at 85°C (185°F), and the yolk at 65°C (149°F). Boiling at 100°C (212°F) can fully set the yolk but frequently enough overcooks the white. On the other hand, sous vide cooking at 60-70°C (140-158°F) for an hour leaves the white undercooked. Precise temperature control helps in achieving the perfect balance between a fully set yolk and a softly cooked white.
Senior Editor: This is fascinating. Can you recommend any specific techniques or tools for controlling temperature during cooking?
Dr. Harper: Absolutely. Precision cooking tools such as sous vide machines and digital thermometers can be very useful. For more accessible methods, you can use a simple thermometer to monitor the water temperature during the boiling process and adjust accordingly.
conclusion
Senior Editor: Dr. Harper, what are the main takeaways from our discussion? What should everyone know about cooking the perfect boiled egg?
Dr. Harper: The main takeaways are that achieving the perfect boiled egg involves a combination of even heat distribution and precise temperature control. Whether using the steaming method, cooking by cycles, or controlling temperature, each technique helps in retaining nutritional value and achieving the desired texture. Experimenting with these methods can significantly improve your boiled egg cooking skills.
Senior Editor: Thank you, Dr.Harper, for sharing your expertise on this fascinating topic.
How to cook the perfect boiled egg, according to science
periodic cooking of eggs | communications Engineering – Nature
Scientists Crack the Code to the Perfect Boiled Egg With a Game-changing Method
