Researchers have developed a precise technique to cook hard -fake eggs. Here’s how it works.
No more half -flowing eggs or with sadly greenish yellow: researchers have finally found the ideal formula To cook them without missing.
Their method, simple to follow and ready in 32 minutes watch in handguarantees uniform and controlled cooking. Easy to adopt on a daily basis, this technique could well agree Around the plate… and relegate approximations to the cupboard.
Perfect cooking of hard eggs, validated by science
In salads, with a hint of mayo or simply placed on a tartine, hard eggs have All their place on our plates. You still have to know how to cook them properly. Too often, we end up with a friable yellow or a barely taken white, despite the whole Good will of the world.
Pour end these approximationsa team of researchers led by Ernesto Di Maio, specialist in materials engineering at the University of Naples Federico II, has developed a formidably effective method.
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Their approach is based on a differentiated cooking Yellow and white, each at its ideal temperature: 65 ° C for the first, 85 ° C for the second.
Result, a perfect texture On both sides, neither rubber, nor pastry. A scientific, but accessible solution, which promises to forever transform the way we prepare this unavoidable of the kitchen everyday.
A technique inspired by labs for impeccable hard eggs
Forget the water that puts on high heat without really a method: for perfectly cooked hard eggsscience now recommends the periodic cookingreports Here is.
Behind this somewhat learned name hides a rigorous technique, validated by researchers, which consists in diving eggs alternately In two water baths at very different temperatures. Every two minutesthey are transferred from a saucepan to 100 ° C to another at 30 ° C.
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By repeating this back and forth for 32 minutes, the temperature in the heart of the yellow remains stable around 67 ° Cwhile white oscillates Between 35 and 100 ° C : Ideal conditions according to Ernesto Di Maio, researcher at the University of Naples Federico II.
The result is up to the protocol: a tender white, never rubbery, and a Gently taken yellowneither friable nor flowing, with the melting texture a well mastered cooking egg.
This cooking mode has not only won the scientists: some chiefs are also interested in it Closely, seduced by precision and respect for the nutritional qualities of the egg. A method certainly a little technical, but which could well transform your routine In the kitchen.
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Cuisine editor
An editor passionate about taste exploration, I like it as much to share my favorite recipes as to feasting on myself. Behind my pen? 100 % tested and approved content. When my heart does not …
