La science a tranché, cette cuisson est la meilleure pour cuire vos œufs et voici la recette des experts

Certain foods can give us a hard time at the time of their preparation. This is particularly the case for eggs. Indeed, in appearance, the recipes that can be concoct with this ingredient are ultra simple. But beware! When you go to cooking, one minute less or too much can complete changes the texture of your eggs.

In no time, a recipe that had started well can simply be missed. But what is the temperature to adopt for Cook the eggs perfection ? A researcher has developed a way of doing things that highlights this daily food.

These works were unveiled on February 6, 2025, in the columns of the Review Nature. You are shared with all the steps to achieve the same result as the specialist.

What is the best recipe for obtaining delicious eggs according to experts?

Depending on the recipe you want to make with eggs, the temperature will not be the same. At the time of his experience, the scientist chose to obtain the one that would be suitable for Cook the egg directly inside its shell.

For this, the latter was directly inspired by the techniques used in the plastic industry. In the company of his team, the researcher has developed a mathematical model to represent the energy transfer through the different layers of the egg.

To succeed in this feat, the experts have cooked this food during Exactly 32 minutes. Yes, yes, you have a long time. This cooking time may seem confusing for this inexpensive ingredient. However, the latter does work indeed. Specialists transfer the egg to two very distinct pans throughout cooking.

Every two minutes, these place it two different temperatures, which allows the food to never exceed 65 ° C in its center. This method, although surprising, makes it possible to obtain a perfectly controlled texture, neither too firm nor too flowing.

By maintaining a controlled temperature and alternating cooking water, the egg cooked gradually without ever being attacked by excessive heat. Result : The white is perfectly taken and the yellow slightly creamy.

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Editor

After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …