The perfect breakfast egg: Italian scientists reveal the secret!

The perfect breakfast egg: Italian scientists reveal the secret!

Pozzuoli, Italien - Austria's favorite breakfast explosion-the egg! In view of the steadily increasing prices and the supply -related bottlenecks, it is becoming increasingly important to prepare this basic food perfectly. A team of Italian physicists has now revolutionized the method to optimally prepare the breakfast ice cream. According to krone.at , Austrians consume an average of 248 eggs every year. But perfect cooked eggs are a precise science; Often they are either too soft or too hard.

a new way to perfect egg

The new knowledge from a specialist article, published in the journal "Communications Engineering", show that it is a specific challenge to cook evenly protein and egg yolk because they need different temperatures. Professor Pellegrino Musto and his team from Naples have developed a process that alternately dives in boiling and warm water. This method requires patience: a total of 32 minutes are necessary to achieve the desired result. The result? A creamy egg yolk that is cooked perfectly at about 67 degrees, while the egg whites are prepared between 87 and 100 degrees, such as geo.de reported.

tests show that the new technology not only improves the consistency of the ice, but also increases the nutrient content by increasing the content of flavonoids. The difference to conventionally cooked eggs is significant: while soft cooked eggs often have a liquid center, the periodic cooking manages to create an evenly cooked egg yolk that resembles that of a sous-video ice cream. This innovative cooking technique could not only be used in the kitchen in the future, but also in material processing.