Italian physicists reveal the perfect method for breakfast eggs!

Italian physicists reveal the perfect method for breakfast eggs!

An Italian team of physicists has developed a groundbreaking method for making the perfect breakfast ice cream, which is said to improve both the consistency and the nutritional content. According to a report in the journal oe24.at The secret is found in an alternating cooking technique: the egg is dipped alternately in 100 degree and 30 degree warm water for two minutes each. This process takes a total of 32 minutes and ensures that the yolk reaches a constant, ideal temperature of around 67 degrees - perfect for a creamy texture - while the egg white becomes sufficiently firm at the high temperatures.

Traditional cooking either at 100 degrees or in the sous vide method often results in compromises in the texture of the egg. Research by Pellegrino Musto's team from the National Research Council in Pozzuoli shows that the new technique not only improves the consistency of the egg, but is also superior in terms of nutrients. Tests using methods such as infrared spectroscopy and mass spectrometry revealed significant differences between their recipe and classic preparation methods. As the scientists point out in another report geo.de explain, periodic cooking allows for a perfectly cooked egg yolk that is cooked evenly and safely, setting it apart from the often too runny soft-boiled eggs.

Energy and innovation in the kitchen

The novel cooking method could not only revolutionize breakfast ice cream techniques, but also show potential for innovative applications in material processing. The researchers point to possibilities such as hardening and structuring of materials that could result from this periodic heat treatment. Italian research brings a breath of fresh air to the art of cooking eggs and promises to take the breakfast ritual to a new level.