You've been boiling eggs wrong! Experts reveal the ultimate cooking method
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For many of us, boiling an egg is a culinary task so simple and mundane that we hardly give it a second thought. Whether it's for a quick breakfast, a protein-packed snack, or to add to a salad, we've all got our own methods and timings down pat. But what if I told you that scientists have cracked the code to the perfect boiled egg, and it's likely not the way you've been doing it?
The quest for the perfect boiled egg has long been a topic of hot debate among culinary experts. Delia Smith, a household name in the kitchen, swears by a method of simmering for one minute followed by six minutes of resting with the pan lid on. Heston Blumenthal, another culinary wizard, starts his eggs in cold water and brings them to the boil. But now, materials scientists have entered the fray with a technique that promises to deliver the most delectable egg you've ever tasted.
From a scientific standpoint, boiling an egg is more complex than it appears. The challenge lies in the fact that an egg's yolk and white are composed of different proteins that coagulate at different temperatures: 85°C for the white and 65°C for the yolk. This often results in the white and outer layer of the yolk being overcooked, while the centre remains underdone.
In 2002, French molecular gastronomist Hervé This introduced the 'sous vide' method, which involves cooking the egg in a water bath at 65°C for at least an hour. This technique gives the yolk an exceptional flavour and texture, but the white remains somewhat unset.
Enter the new approach, known as 'periodic cooking,' which draws inspiration from a technique used to create layered structures within plastic objects. Ernesto Di Maio, a materials scientist at the University of Naples Federico II, and his team have adapted this method for culinary use. The idea was sparked by a friend's suggestion, and considering that in Italy, superstar chef Carlo Cracco can sell an egg for €80, it seemed worth exploring.
Di Maio's PhD student, Emilia Di Lorenzo, took on the task of mathematically modelling the energy transfer through an egg's layers and their cooking dynamics. After refining the method using computational fluid dynamics software, the team arrived at a basic technique. It involves alternating an egg between a pan of boiling water at 100°C and a bowl of water at 30°C every two minutes, for a total of 32 minutes (eight cycles).
This periodic cooking method prevents the yolk's temperature from exceeding 65°C, ensuring it reaches only a gel-like state. The research, published in Communications Engineering, has shown promising results.
Attempting this method at home might seem daunting. One would need to maintain the precise temperatures, manage the timing of the transfers, and keep track of the cycles—all while ensuring the eggs don't crack under the pressure. But the effort could be well worth it. The first attempt might be too liquid, especially if using a larger egg than the 68 g egg the calculations are based on. Di Maio suggests increasing the cooking time by about 20 seconds per cycle for larger eggs.
When done correctly, the result is a white that is gelatinous and a yolk that is a creamy, gel-like liquid, offering a greater depth of flavour compared to traditional methods. Moreover, Di Lorenzo's analysis using nuclear magnetic resonance and high-resolution mass spectrometry indicates that periodically cooked yolks may contain more polyphenols, which are micro-nutrients with health benefits.
Di Maio now boils all his eggs using this method and receives gratitude from friends and family for the delicious results. It's a time-consuming process, but as Di Maio puts it, 'it's good to dedicate some time for the people you love.'
So, dear readers, are you ready to revolutionise your egg-boiling technique? It may take a bit more effort and attention to detail, but the promise of the perfect egg could very well be worth it. And for those who are less enthusiastic about eggs, like Di Lorenzo, perhaps this scientific method might just change your mind. Share your experiences and thoughts on this egg-citing discovery in the comments below!
The quest for the perfect boiled egg has long been a topic of hot debate among culinary experts. Delia Smith, a household name in the kitchen, swears by a method of simmering for one minute followed by six minutes of resting with the pan lid on. Heston Blumenthal, another culinary wizard, starts his eggs in cold water and brings them to the boil. But now, materials scientists have entered the fray with a technique that promises to deliver the most delectable egg you've ever tasted.
From a scientific standpoint, boiling an egg is more complex than it appears. The challenge lies in the fact that an egg's yolk and white are composed of different proteins that coagulate at different temperatures: 85°C for the white and 65°C for the yolk. This often results in the white and outer layer of the yolk being overcooked, while the centre remains underdone.
In 2002, French molecular gastronomist Hervé This introduced the 'sous vide' method, which involves cooking the egg in a water bath at 65°C for at least an hour. This technique gives the yolk an exceptional flavour and texture, but the white remains somewhat unset.
Enter the new approach, known as 'periodic cooking,' which draws inspiration from a technique used to create layered structures within plastic objects. Ernesto Di Maio, a materials scientist at the University of Naples Federico II, and his team have adapted this method for culinary use. The idea was sparked by a friend's suggestion, and considering that in Italy, superstar chef Carlo Cracco can sell an egg for €80, it seemed worth exploring.
Di Maio's PhD student, Emilia Di Lorenzo, took on the task of mathematically modelling the energy transfer through an egg's layers and their cooking dynamics. After refining the method using computational fluid dynamics software, the team arrived at a basic technique. It involves alternating an egg between a pan of boiling water at 100°C and a bowl of water at 30°C every two minutes, for a total of 32 minutes (eight cycles).
This periodic cooking method prevents the yolk's temperature from exceeding 65°C, ensuring it reaches only a gel-like state. The research, published in Communications Engineering, has shown promising results.
Attempting this method at home might seem daunting. One would need to maintain the precise temperatures, manage the timing of the transfers, and keep track of the cycles—all while ensuring the eggs don't crack under the pressure. But the effort could be well worth it. The first attempt might be too liquid, especially if using a larger egg than the 68 g egg the calculations are based on. Di Maio suggests increasing the cooking time by about 20 seconds per cycle for larger eggs.
When done correctly, the result is a white that is gelatinous and a yolk that is a creamy, gel-like liquid, offering a greater depth of flavour compared to traditional methods. Moreover, Di Lorenzo's analysis using nuclear magnetic resonance and high-resolution mass spectrometry indicates that periodically cooked yolks may contain more polyphenols, which are micro-nutrients with health benefits.
Di Maio now boils all his eggs using this method and receives gratitude from friends and family for the delicious results. It's a time-consuming process, but as Di Maio puts it, 'it's good to dedicate some time for the people you love.'
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