A team of researchers, led by Ernesto Di Maio, has embarked on a culinary quest to decode the science behind cooking the perfect egg. Their study delves into the complexities of heat transfer within the egg's yolk and white, revealing a novel approach that could revolutionize how we prepare this breakfast staple. The research highlights a unique cooking technique known as periodic cooking, which involves alternating temperatures to achieve optimal results.
The challenge in cooking an egg lies in its composition. The yolk proteins cook at 65° Celsius, while the albumen (white) proteins require a higher temperature of 85° Celsius. This disparity in cooking temperatures necessitates a method that can accommodate both components effectively. Di Maio's team employed mathematical and computational models to simulate heat distribution within the egg. Their findings suggest that varying the temperature between 100° Celsius and 30° Celsius allows different parts of the egg to reach their ideal cooking temperatures at different times.
The solution to this culinary conundrum involves separating the egg's yolk and white, cooking them at their respective optimal temperatures, and then reuniting them. This meticulous process takes patience, as it requires 32 minutes to complete. The egg is cooked in two pots: one with boiling water and the other with water at 30° Celsius. The cooking cycle involves immersing the egg in boiling water for two minutes, followed by two minutes in the cooler pot, repeated eight times.
To assess the outcome, the researchers utilized spectroscopy and conducted tests for hardness, chewiness, and gumminess. Furthermore, a panel of eight sensory experts evaluated factors such as flavor, odor, and wetness. This rigorous analysis ensures that the final product meets high culinary standards.
Ernesto Di Maio explained the scientific basis of their method:
“When you change a boundary condition, the heat will reverse, so the heat flow will go from positive to negative and vice versa” – Ernesto Di Maio
This principle underpins the periodic cooking technique, ensuring precise control over the cooking process.
The research findings have garnered interest not only within scientific circles but also among culinary enthusiasts. A colleague of Di Maio humorously remarked:
“You know, there is a cook in Italy which sells his single egg for 80 euros”
Even those less enamored with eggs have taken notice. Emilia Di Lorenzo, one of the researchers, expressed her experience:
“Eggs are not my favorite thing in the world, but I ate it once” – Emilia Di Lorenzo
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