"On a practical level, the idea is to place the raw shell-on egg alternatively in hot water (Th) and cold water (Tc) for relatively short periods of time (th and tc, respectively) and repeat these cycles N times until the cooking of both the yolk and the albumen is reached." 🧪
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A paper in Communications Engineering presents a new method to optimally cook both the yolk and white of a boiled chicken egg. "Periodic cooking” yields an evenly-cooked egg with a higher nutritional content than shell-on eggs cooked by conventional methods. https://go.nature.com/4hJWNzU 🧪
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https://www.sciencenews.org/article/best-way-to-cook-egg-science