Researchers have developed a new method called periodic cooking that produces hard-boiled eggs with perfectly creamy yolks and fully cooked whites.
Scientists have cracked the code to the perfect hard-boiled egg, achieving a creamy yolk and fully cooked whites through a novel technique called periodic cooking . This method involves transferring eggs between two bowls of water – one boiling and the other lukewarm – every two minutes for a total of 32 minutes. The researchers, who cooked hundreds of eggs and used math to model the process, observed that the yolk cooks at a lower temperature than the white.
Traditional hard-boiling can result in a chalky yolk, while cooking slowly can yield jelly-like, undercooked whites. In contrast, periodic cooking ensures that the whites are heated and cooled until fully set while maintaining a consistent temperature for the yolk, resulting in a creamy consistency. \To confirm their success, the researchers analyzed the chemical composition of the eggs and presented them to a panel of eight tasters alongside conventionally boiled eggs. The tasters overwhelmingly preferred the periodic cooking method, praising the blend of textures. This new technique, though requiring more time in the kitchen compared to traditional hard-boiling, offers a unique culinary experience with its perfectly balanced yolk and whites. \According to Gregory Weiss, a chemist at the University of California, Irvine, who was not involved in the research, the method can be easily replicated at home with a few eggs. The researchers believe that periodic cooking has the potential to revolutionize the way we cook hard-boiled eggs, offering a superior texture and taste. Food scientist Joanne Slavin from the University of Minnesota also acknowledges the potential of this technique, highlighting the value of the enhanced texture despite the increased cooking time
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