{"id":21682,"date":"2025-02-06T15:10:11","date_gmt":"2025-02-06T16:10:11","guid":{"rendered":"https:\/\/medexperts.pro\/?p=21682"},"modified":"2025-02-06T16:23:20","modified_gmt":"2025-02-06T16:23:20","slug":"how-to-boil-an-egg-scientists-claim-to-have-cracked-the-recipe","status":"publish","type":"post","link":"https:\/\/medexperts.pro\/?p=21682","title":{"rendered":"How to Boil an Egg? Scientists Claim to Have Cracked the Recipe."},"content":{"rendered":"
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Their new method takes 32 minutes.<\/p>\n

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A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a blunt suggestion: \u201cYou should do something cooler.\u201d The colleague had a project in mind, Dr. Di Maio recalled. He wanted a perfectly boiled egg.<\/p>\n

The task was harder than it might seem, as many home cooks know. The yolk and the egg white, or albumen, have different chemical compositions, which call for different heating temperatures. Dr. Di Maio and his colleagues also welcomed the chance to one-up the Michelin-star chef Carlo Cracco, an egg evangelist who charges $52 for an egg yolk dish at his restaurant in Milan<\/a>.<\/p>\n

The scientists devised a way of cooking an egg that requires no special culinary skill or fancy gadgets<\/a>. It took about 300 eggs, though the researchers \u201cdidn\u2019t eat all of them,\u201d said Pellegrino Musto, a polymer expert at the National Research Council of Italy.<\/p>\n<\/div>\n<\/div>\n

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The researchers said their method, published on Thursday<\/a>, preserves the distinct textures of the egg as well as its nutritional value.<\/p>\n<\/div>\n<\/div>\n

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The two parts of the egg require different cooking temperatures because they have different chemical components. \u201cThe albumen is mainly composed of water and proteins,\u201d said Emilia Di Lorenzo, a graduate student in Dr. Di Maio\u2019s lab at the University of Naples Federico II who recently published a paper on foaming pizza<\/a>. \u201cYolk, on the other hand, is much richer in nutrients.\u201d<\/p>\n

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Their new method takes 32 minutes.A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a blunt suggestion: \u201cYou should do something cooler.\u201d The colleague had a project in mind, Dr. Di Maio recalled. He wanted a perfectly boiled egg.The task was harder than it might seem, as many home cooks know. The yolk and the egg white, or albumen, have different chemical compositions, which call for different heating temperatures. Dr. Di Maio and his colleagues also welcomed the chance to one-up the Michelin-star chef Carlo Cracco, an egg evangelist who charges $52 for an egg yolk dish at his restaurant in Milan.The scientists devised a way of cooking an egg that requires no special culinary skill or fancy gadgets. It took about 300 eggs, though the researchers \u201cdidn\u2019t eat all of them,\u201d said Pellegrino Musto, a polymer expert at the National Research Council of Italy.The researchers said their method, published on Thursday, preserves the distinct textures of the egg as well as its nutritional value.The two parts of the egg require different cooking temperatures because they have different chemical components. \u201cThe albumen is mainly composed of water and proteins,\u201d said Emilia Di Lorenzo, a graduate student in Dr. Di Maio\u2019s lab at the University of Naples Federico II who recently published a paper on foaming pizza. \u201cYolk, on the other hand, is much richer in nutrients.\u201dWe are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and\u00a0log into\u00a0your Times account, or\u00a0subscribe\u00a0for all of The Times.Thank you for your patience while we verify access.Already a subscriber?\u00a0Log in.Want all of The Times?\u00a0Subscribe.<\/p>\n","protected":false},"author":1,"featured_media":21684,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-21682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/21682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21682"}],"version-history":[{"count":2,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/21682\/revisions"}],"predecessor-version":[{"id":21685,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/posts\/21682\/revisions\/21685"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=\/wp\/v2\/media\/21684"}],"wp:attachment":[{"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/medexperts.pro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}