Italian physicists reveal the perfect method for breakfast eggs!

Italian physicists reveal the perfect method for breakfast eggs!

An Italian physicist team has developed a groundbreaking method to prepare the perfect breakfast ice cream, which is intended to improve both consistency and nutrient content. According to a report in the specialist journal oe24.at the secret is found in a alternating cooking technique: the egg is dipped up for two minutes in a change in 100 degrees and 30 degrees warm water. This process takes a total of 32 minutes and ensures that the egg yolk reaches a consistently ideal temperature of about 67 degrees - perfect for a creamy texture - while the protein becomes sufficient at the high temperatures.

The traditional cooking either at 100 degrees or in the sous-video method often leads to compromises in the texture of the ice. The research of the team around Pellegrino Musto from the National Research Council in Pozuoli shows that the new technology not only improves the consistency of the ice, but is also superior to the nutrients. In tests with methods such as infrared spectroscopy and mass spectrometry, significant differences between their recipe and classic preparation methods were found. As the scientists explain in another report on geo.de , the periodic cooking enables a perfectly colored egg yolk, which is evenly prepared, which is Layed off from the often too liquid -boiled eggs.

energy and innovation in the kitchen

The new cooking method could not only revolutionize breakfast techniques, but also show potential for innovative applications in material processing. The researchers refer to possibilities such as hardening and structuring materials that could result from this periodic heat treatment. So Italian research brings a fresh wind to the art of egg cooking and promises to lift the breakfast ritual to a new level.