Research by Italian scientists has led to the discovery of optimal cooking temperatures for eggs. A yolk should ideally be cooked at around 65 degrees Celsius, while whites need about 85 degrees Celsius for perfect texture and nutrient retention. The team also explored sous vide methods and a novel technique involving alternating water temperatures to maintain the integrity of the yolk and white. Their innovative approach aims to create a luxurious dining experience without separating the egg's components.
The ideal temperature to cook the yolk of an egg is around 65 degrees Celsius, while for egg whites, it is about 85 degrees Celsius to achieve the perfect texture.
Di Lorenzo emphasizes that their innovative cooking technique aims to achieve a layered texture in the egg rather than varying densities, crucial for optimal taste.
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