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Scientists Develop Method for Cooking the 'Perfect Egg'

  • Scientists have developed a method for boiling the perfect egg, resulting in a velvety yolk and solid white, as detailed in the journal Communications Engineering.
  • The technique involves transferring eggs between boiling and lukewarm water every two minutes for 32 minutes, followed by cooling under running water.
  • Food scientist Joanne Slavin noted that this method takes more time than standard boiling but yields better results.
  • Study author Emilia Di Lorenzo described the eggs as having a texture that allows them to be spread like butter on bread.
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Shafaq News/ A group of scientists, in a study published yesterday, Thursday, came up with a new recipe that they believe is the best for the ideal way to cook eggs, to preserve their taste and nutritional properties. Cooking eggs is a delicate art, as it requires different temperatures for the yolk and the white (albumin). The yolk begins to solidify at a temperature of 65 degrees Celsius, while the white requires 85 degrees. Therefore, to avoi…

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freizeit.at broke the news in Vienna, Austria on Tuesday, February 4, 2025.
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