{"id":4283,"date":"2025-02-06T16:24:43","date_gmt":"2025-02-06T16:24:43","guid":{"rendered":"https:\/\/site.itshrt.com\/worldnews\/how-to-boil-an-egg-scientists-claim-to-have-cracked-the-recipe\/"},"modified":"2025-02-06T16:24:43","modified_gmt":"2025-02-06T16:24:43","slug":"how-to-boil-an-egg-scientists-claim-to-have-cracked-the-recipe","status":"publish","type":"post","link":"https:\/\/site.itshrt.com\/worldnews\/how-to-boil-an-egg-scientists-claim-to-have-cracked-the-recipe\/","title":{"rendered":"How to Boil an Egg? Scientists Claim to Have Cracked the Recipe."},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<\/p>\n<div data-testid=\"companionColumn-0\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a blunt suggestion: \u201cYou should do something cooler.\u201d The colleague had a project in mind, Dr. Di Maio recalled. He wanted a perfectly boiled egg.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The task was harder than it might seem, as many home cooks know. The yolk and the egg white, or albumen, have different chemical compositions, which call for different heating temperatures. Dr. Di Maio and his colleagues also welcomed the chance to one-up the Michelin-star chef Carlo Cracco, an egg evangelist who charges $52 for an egg yolk dish <a class=\"css-yywogo\" href=\"https:\/\/www.ristorantecracco.it\/wp-content\/uploads\/2025\/01\/Menu_ING_prezzi_1_25.pdf\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">at his restaurant in Milan<\/a>.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The scientists devised a way of cooking an egg that requires no special culinary skill or <a class=\"css-yywogo\" href=\"https:\/\/www.foodandwine.com\/best-egg-cookers-7373526?utm_medium=con&amp;displayPrice=no&amp;utm_source=googlepaid&amp;utm_medium=con&amp;utm_content=CjwKCAiAtYy9BhBcEiwANWQQLzkI36FF_TPZMxX4ioyDXNVaqyDsby_rdiAs5Qr9S5nZPYwApIQMohoCXvIQAvD_BwE&amp;utm_campaign=commerce-dd-EggCookers_FoodAndWine_Combined_CommSEM_OrganicLP-7373526&amp;utm_term=best%20egg%20maker&amp;kw=paidnoads&amp;gad_source=1&amp;gclid=CjwKCAiAtYy9BhBcEiwANWQQLzkI36FF_TPZMxX4ioyDXNVaqyDsby_rdiAs5Qr9S5nZPYwApIQMohoCXvIQAvD_BwE\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">fancy gadgets<\/a>. It took about 300 eggs, though the researchers \u201cdidn\u2019t eat all of them,\u201d said Pellegrino Musto, a polymer expert at the National Research Council of Italy.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-1\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">The researchers said their method, published <a class=\"css-yywogo\" href=\"https:\/\/www.nature.com\/articles\/s44172-024-00334-w\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">on Thursday<\/a>, preserves the distinct textures of the egg as well as its nutritional value.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-2\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">The two parts of the egg require different cooking temperatures because they have different chemical components. \u201cThe albumen is mainly composed of water and proteins,\u201d said Emilia Di Lorenzo, a graduate student in Dr. Di Maio\u2019s lab at the University of Naples Federico II who recently published <a class=\"css-yywogo\" href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0960308524002621#fig0020\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">a paper on foaming pizza<\/a>. \u201cYolk, on the other hand, is much richer in nutrients.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\"><a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1019243-a-perfect-hard-boiled-egg\" title=\"\">Hard-boiling an egg<\/a> is a popular approach that calls for at least 10 minutes of immersion in boiling water. That is long enough for the yolk to be thoroughly cooked. But it\u2019s also plenty of time for the albumen\u2019s proteins to unfold and clump, expelling water molecules as they become heated. The approach can also create a green ring around the yolk, which indicates the presence of smelly ferrous sulfide.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cMany times people say that they don\u2019t like the rubberiness of the egg white, or the graininess of the yolk in a hard-boiled egg,\u201d said Nelson Serrano-Bahri, a chef and the director of innovation at the American Egg Board, the egg industry\u2019s main trade association, which has lately been dealing with <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/2025\/01\/24\/business\/egg-shortage-prices.html\" title=\"\">soaring prices<\/a> and <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/2025\/02\/05\/well\/eggs-bird-flu.html\" title=\"\">worries about the bird flu<\/a>.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">A <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/9489-soft-cooked-eggs\" title=\"\">soft boil,<\/a> on the other hand, needs a much shorter cooking period. That keeps the albumen from turning hard \u2014 but may also keep the yolk too soft. Ms. Di Lorenzo explained that the yolk is rich in lipids which, when heated, become more fluid. Though some people prefer a runny yolk, others find it <a class=\"css-yywogo\" href=\"https:\/\/www.reddit.com\/r\/unpopularopinion\/comments\/9k733r\/runnysoft_egg_yolks_are_absolutely_disgusting\/\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">revolting<\/a>.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-3\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">A third method, known as sous vide, cooks an egg for an hour in a water bath of 150 degrees Fahrenheit. That\u2019s the ideal temperature for the yolk, but the prolonged exposure is less optimal for the albumen because the water is not hot enough to denature its proteins.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Ms. Di Lorenzo was blunt about the sous vide approach: \u201cIt\u2019s runny. I am not a big fan.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The scientists\u2019 new method, derived with the help of fluid dynamics software, calls for alternating between boiling and lukewarm water: The egg gets two minutes in 212-degree water, followed by two minutes at 86 degrees, with the cycle repeated eight times. Dr. Di Maio explained that the average temperature of the two immersions, 150 degrees, is ideal for the yolk, while the hotter bath is sufficient to cook the albumen.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cThe very key of our method is to have a well-cooked albumen without wasting the yolk,\u201d Dr. Di Maio said.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Relative to the other methods, the periodic baths did a better job of preserving the egg\u2019s nutrients, the study found. The authors noted a higher concentration of polyphenols, compounds that protect against DNA damage.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-4\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">\u201cIt\u2019s probably brilliant \u2014 but who is the method for?\u201d asked Deb Perelman, who runs the popular Smitten Kitchen blog. \u201cFor home cooking, there\u2019s always a necessary balance of perfect versus a reasonable effort.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Her preferred <a class=\"css-yywogo\" href=\"https:\/\/smittenkitchen.com\/2009\/08\/how-to-hard-boil-an-egg\/\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">foolproof method<\/a> involves a long ice bath after the egg is cooked. In a recipe for <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1020468-perfect-boiled-eggs\" title=\"\">The New York Times<\/a>, J. Kenji L\u00f3pez-Alt proposed steaming the egg in a single inch of water.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cIt\u2019s a matter of taste,\u201d Ms. Di Lorenzo said. If science is universal, food is deeply personal. Some people <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/1999\/04\/14\/dining\/the-egg-returns-brazenly-in-the-raw.html\" title=\"\">even eat raw eggs<\/a>.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">There is one big drawback to the new Italian technique. \u201cIt\u2019s more difficult to peel the periodic egg because everything is softer,\u201d Dr. Di Maio said.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">But Mr. Serrano-Bahri said that the Egg Board was on the case. \u201cWe are running a study to figure out that,\u201d he said. \u201cI could have an answer for you in the coming months.\u201d<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<br \/><a href=\"https:\/\/www.nytimes.com\/2025\/02\/06\/science\/boiled-egg-science-recipe.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a<\/p>\n","protected":false},"author":1,"featured_media":4284,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[272,271,1501,1847,268,188],"class_list":["post-4283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health-2","tag-cooking-and-cookbooks","tag-diet-and-nutrition","tag-eggs","tag-recipes","tag-research","tag-your-feed-science"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Boil an Egg? 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