Ernesto Di Maio and his colleagues undertook the challenge of creating a perfectly boiled egg, a task that proved complex due to the differing cooking temperatures required for the egg white and yolk. Their method allows anyone to achieve this culinary feat without needing advanced skills. The research not only targets home cooks but also aims to rival high-end culinary creations, specifically a dish from Michelin-star chef Carlo Cracco. Their successful method, using around 300 eggs, preserves both texture and nutritional quality, showcasing the application of materials science in everyday cooking.
Dr. Di Maio and his colleagues developed a cooking method that requires no special culinary skills, allowing anyone to create a perfectly boiled egg with preserved textures and nutritional value.
The challenge lay in cooking the egg white and yolk at different temperatures, due to their distinct chemical compositions, to maintain the egg's quality.
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