Berlin: A group of scientists has published a study after studying the ideal way to cook eggs. The research led to a new recipe that they believe is the best way to preserve the flavor and nutritional properties of eggs.
According to media reports, cooking eggs is a delicate art because it requires different temperatures for the yolk and white (albumin). The yolk starts to solidify at 65 C. Whiteness requires 85 C, according to the authors of the study published in the journal Communications Engineering. Therefore, cooks should use a medium temperature to avoid getting a borscht egg.
In case of preparing hard boiled egg, it is cooked at 100 C for 12 minutes. The final temperature of all parts of the egg is 100 C, which is much higher than the cooking temperature. A perfect egg is cooked at 60-70 C for one hour.
65 C produces an egg, which is the ideal temperature for the yolk, but too low for the white yolk proteins to coagulate. A hard-boiled egg cooked at 100 C for six minutes is a yolk that is not overcooked.