This article discusses a groundbreaking study conducted by researchers at the University of Naples Federico II who have developed a novel technique for boiling eggs called 'periodic cooking.' This method involves transferring eggs between bowls of boiling and lukewarm water every two minutes, resulting in perfectly cooked yolks and whites with a unique creamy texture.
A new study has revealed a revolutionary method of boiling eggs that produces perfectly cooked yolks and whites. Researchers at the University of Naples Federico II developed a technique called ' periodic cooking ' that involves transferring eggs between two bowls of water every two minutes - one boiling and the other at a constant temperature of 86 degrees Fahrenheit (30 degrees Celsius) - for a total of 32 minutes.
This unique approach ensures that the egg whites are heated and cooled until fully set, while the yolk remains at a consistent temperature, resulting in a creamy texture. The researchers tested their method by cooking hundreds of eggs and analyzing their chemical composition. They also conducted taste tests with a panel of eight individuals, comparing the 'periodic cooking' eggs to traditionally boiled eggs. The results were overwhelmingly positive, with participants praising the unique texture and flavor of the 'periodic cooking' eggs. The 'periodic cooking' method involves a more time-consuming process compared to standard hard-boiled eggs, but experts believe the enhanced texture and flavor may be well worth the extra effort. Food scientist Joanne Slavin from the University of Minnesota commented, 'This new technique could mean more time in the kitchen compared to a standard hard-boiled egg, but the blend of textures on the tongue could be worth the extra time.' The study, published in the journal 'Food Chemistry,' has the potential to revolutionize the way we cook eggs, offering a new and exciting way to enjoy this versatile food
Periodic Cooking Egg Boiling Food Science Culinary Techniques Cooking Methods
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New Technique Yields Perfectly Boiled Eggs with Creamy YolkA new study published in the journal Food Chemistry details a revolutionary method for boiling eggs that produces a perfectly cooked yolk with a creamy texture and fully set whites. This method, dubbed 'periodic cooking,' involves cycling eggs between boiling and lukewarm water, ensuring even and optimal cooking throughout.
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