The best way to cook an egg
According to an article published in Communications Engineering, the best way to cook an egg is through a novel technique called "periodic cooking." This method allows for the simultaneous cooking of the albumen and yolk at their optimal temperatures -approximately 85°C for the albumen and 65°C for the yolk—without requiring them to be separated.
The technique involves alternately placing the shell-on egg in hot water (100°C) and cold water (30°C) for short intervals, repeating this cycle several times until both the yolk and albumen are perfectly cooked. Compared to traditional methods like hard-boiling or sous vide, this approach not only enhances the texture and nutritional content of cooked eggs but also expands their culinary applications.
The article provides the following protocol for the "periodic cooking" method:
1. Preparation: Store fresh hen eggs at room temperature in a cool, dry place. Prepare a bowl of water at 30°C for the cold water cycle. Heat a kitchen pan filled with water to boiling (100°C).
2. Cooking Process:
Hot Water Cycle: Immerse the shell-on egg in boiling water (100°C) for 2 minutes.
Cold Water Cycle: Immediately transfer the egg to the bowl of cold water (30°C) for 2 minutes.
Repeat Cycles: Alternate between hot and cold water cycles for a total of 8 cycles (32 minutes total cooking time). Use a timer or clock to ensure accurate timing for each cycle.
3. Post-Cooking: After completing the cycles, transfer the egg to running water to cool it down quickly.
This periodic cooking method ensures the yolk and albumen are cooked to their optimal textures and nutritional profiles, surpassing the results of traditional cooking techniques.
