Science reveals a trick to make an ideal cooked egg

Prepare Perfectly cooked egg This is art. Sometimes we did not have enough time, and when we remove the shell, we see that both are clear and the yolk is still soft. In other cases, we slip and cook them so much that the clear even acquires a dark tone. And, in an intermediate case, pure can be perfect, but the yolk is too soft. It is not easy to find out when you need to remove an egg from boiling water. Therefore, the team Italian engineers He wanted to use science to find the perfect cooking method.

And, in the end, there is a lot of science in cooking. From the reactions of Mayard, which give this tone, he moored fried products before an osmotic collision through which meat and vegetables lose water when we laid salt, there are many chemical reactions that modify the food when we cook them. The cooked egg is no exception, and also has a lot of science.

In fact, when the egg is prepared, it is connected with something known as Denaturation of proteins. This is a phenomenon with which the proteins, exposing them to which type of stress, such as warm They lose folding It is necessary to maintain your structure and fulfill its functions. Sometimes it is completely reversible; But in other cases, as in the case of eggs, there is no back. When they heat up, the proteins of the yolk and clear They denatourize and coagulateThe transition from fluid and a viscous state to a much harder. Not all proteins are denatured at the same temperature. Some resist heat very well. Others are almost nothing. In the case of eggs, various proteins that make up Clear and yolk have Various denaturation temperaturesThe field is why it is so difficult to cook the perfect cooked egg.

Egg temperature

The temperature at which eggs of eggs can vary even from one egg to another. In clear, the most common protein is Ovalbumin, But there are others, for different compositions, each of which with its own characteristics. On the other hand, there are not many proteins in the yolk, although there are lipids, although there are also Lipoproteins, like HDL and LDL, and Glycoproteins Like phosvitin.

Taking into account all this, on average, egg protein is a coagula at temperatures 85ºCwhile in the yolk you only need 65ºCThis field may seem a little intuitive, since sometimes the clear is prepared much faster than the yolk. Nevertheless, we must take into account that the yolk is inside, so it is necessary to penetrate into the egg and cause an increase in this temperature Cook completelyThe field is clean, on the other hand, it is directly exposed to frying oil or boiling water when we are going to make the cooked egg.

Nevertheless, when we prepare the egg at 100ºC, the temperature of the denaturation of transparent and yellow proteins is exceeded, but they usually do not remain at the right point of preparation. There are other methods such as Sous VideWith which the constant water temperature is maintained for a long period of time, but sometimes the proper consistency is not achieved.

These scientists, whose results have just been published, were fulfilled Several simulations From the cooked egg on the computer and, finally, they found the one that looked like the perfect trick. They had to check it only right in the kitchen, so they put the apron, and they soon found that the simulation was correct.

Step by step to make an ideal cooked egg

These scientists baptized the process of preparing the perfect cooked egg as Periodic cooking. You can do it at home if you want. You only need two pots and a kitchen thermometer. Well, and the egg, of course. And water.

On the one hand, one of the pots with boiling water at 100ºCThe field meanwhile, in another, it was about a constant temperature 30ºCThe field of the egg went from one to another Every two minutes In total 32 minutes. No, this is not a way to make a cooked egg when you are in a hurry, this is true.

After they did it, they compared the texture of the cooked egg with the texture prepared with the usual boiled or using the Sous Vide method. The optimal point of preparation of clara and yolk was obtained with its periodic method. But that’s not all. It was also noted that with periodic preparation the yolk is preserved more polyphenols, Antioxidant substances that provide many health benefits. The truth is that it will take, but it’s worth it. Of course, there are no problems with cooking, which makes Italians impossible.