Linda Geddes tests new approach developed in Italian lab that involves alternating egg between different temperatures
Delia Smith demands one minute of simmering plus six of standing with the pan lid on. Heston Blumenthal brings his to the boil from cold. Now scientists have weighed in on the perfect way to boil an egg, and the results are egg-stremely tasty.
From a materials perspective, cooking an egg within its shell is more complicated than it might at first seem. Chefs are challenged by the fact that an egg’s components: yolk and white, are made of different proteins that denature and thicken at different temperatures: 85C (185F) for the white and 65C (149F) for the yolk.
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