The secret of the perfect egg: Know the ‘periodic food’ technique

Food cooking is a scientific art. When you decide to cook something, you are running chemistry, physical and biology to get a minimum delicious thing at a minimum level. If your kitchen is using eggs, things can be taken a little.

Behind the visible simplicity of egg preparation, there are multiple variables that can contribute to better tissue, taste and of course food safety. Anyone who does not eat a suspicious homemade mayonnaise is lucky in life.

The egg is a very versatile food, so the star of a few recipes, but they have cheats. We have news that can contribute perfectly to your gastronomic experience in the cooked egg area. Would you like to know how to make a perfect boiled egg? Science tells you.

What is egg?

Let’s start learning about how to prepare excellent eggs by examining some biology and anatomy. For birds and some reptiles, what is the kitchen component for us is a reproductive tool.

Eggs are nothing more than the reproductive cells of these animals. For us, you need an egg and sperm to create new babies, Eggs for birds and reptile species fulfill this role and fertilization is also necessary through sperm.

When this egg is not fertilized, there is only one zygote covered with a rich calcium peel. And these are those who come to our table and make up our recipes.

Of course, there are some exotic kitchen experiences that use efficient eggs or the component created as flavor. But let’s focus as usual.

With the potential to produce these new grandchildren, they have certain parts to meet the demands of the formation of a new being of these cells. Therefore, clear and jewelery has different chemical properties and biological functions.

While there are elements such as jewelry, iron, calcium, vitamins, omega 3, such as oils, as well as others, there are clear water, proteins and minerals. This difference in the composition causes the egg to ‘behave’ as well as different calorie values.

If you were driving an egg -based diet and you have never wondered why it has less calories, it will be answered: There is little or none of the oil in the egg whites, but you will not consume other basic elements in the end.

And different ‘things’ have different preparations. Therefore, the difficulty in making the eggs correctly. Excellent egg yolks can be accompanied by a clear combustion, or the soft egg white can come with almost raw soft egg yolk. But let’s solve it today, at least when it comes to cooked eggs.

Time, patience, science and perfect eggs

A study published in the journal Communication Engineering It brings a solution to the perfect preparation of boiled eggs: periodic cooking. Here, read periodically in terms of periods, not as something about the periodic table.
The team was very interesting.

Initially, they used calculation models to mimic what perfect conditions would be. Eggs white and yellow to cook homogeneously together to spread the heat in the eggsWithout losing nutritional value.

This was necessary because it has optimal cooking points at different temperatures at egg yolk and clarity,: 85 ° C for egg whites and 65 ° C for egg yolk.

In some kitchens, the way to get over this preparation temperature dilemma is to cook them separately and then combine them with the presentation. In a home kitchen, the effort may not seem like a major agreement, but in professional kitchens, more than 200 eggs per day means to separate and prepare; Brazilian Animal Protein Association.

They faced the results of simulations using the concept of struggle and ‘contour conditions variable’ over time. ‘, six minutes, Sous videoCooking at low temperature, approximately 65 ° C for one hour and ‘periodic cooking’.

The ‘periodic cooking’ technique consists of a two -minute cycle ranging from 87 ° C – 100 ° C, the other at 30 ° C – 65 ° C. All 8 cycles continued, a total of 32 -minute preparation time.

In the comparison between the techniques, periodic cooking was ultimately much higher, while providing a perfect situation to obtain a soft and pleasant consistency by providing a fixed jewel to the egg at 67 ° C, in the open temperature variation, the change in the water temperature, perfect smoothness and tissues It can cook properly by following the jewelery.

The defect of other forms is in the form of heat emitting and maintaining heat. In 12 -minute cooking, at the end of each egg is 100 ° C, contributes to the denaturation of proteins and leaves the egg yolk dry and sphere.

In soft cooking, the yellow may not reach the correct temperature, it becomes too soft. Already Sous videoThe openness can take gelatinous and unpleasant tissue, but the egg yolk will be at the point.

In spectroscopy and tissue tests, ‘Periodic Food’ has detained the best results in maintaining nutritional value and best sensory and taste experience.

We have something perfect or close to it by controlling heat teams, time and chemical properties of a food.

Survival kitchen

It may not seem very practical to think about 32 minutes to prepare an egg for your lunch, but it may mean the economy on professional scales and reduce food waste.

He is also a little proud to know how to use science to improve the management of such a multifaceted and consumed foods in the world by contributing to a more nutritious and clear diet.

And you want to impress someone with a kitchen alchemy? If you want to learn more about more science recipes, know how to make Maillard’s reaction and food more beautiful and delicious.

And remember, testing “periodic cooking” testing us on our social networks! Continue to follow us to cook more with science! Until later!