A scientific way to help boil eggs correctly
An egg, or oocyte, is a fertilized egg or the embryonic form of animals in hard or soft shells. The size of the eggs as such can vary greatly: a mouse's egg has a diameter of approximately 0.06 mm, while the diameter of an African ostrich egg can reach 15-18 cm. Eggs are usually spherical or oval in shape, but they are also elongated, for example insects, mixin or mulis fish. Oology is a zoology department dedicated to the study of animal eggs, mainly avian.
Egg is a common human food. Due to availability, chicken eggs are currently the most common, although any bird eggs can be eaten by humans. In addition, some reptile eggs (turtles, for example) are also edible.
It seems that it can be easier than boiling an egg? You pour water, salt it so that the eggs do not crack, and you wait a certain time.
But in the end it may turn out that the protein will become too elastic, and the yolk will be dry or the protein will stick to the shell and the egg will be impossible to peel.
All this happens because an egg is actually two different substances. To achieve the desired consistency, the yolk and the squirrel require different temperatures. The ideal temperature for protein is 82 ° C. When it is protein becomes dense, but does not lose tenderness and does not become "rubber."
And for the yolk, the ideal temperature is 5 degrees lower - 77 ° C. If you exceed this threshold, it will become dry and crumbly and acquire an unpleasant greenish-gray tint.
American chef Jay Kenji Lopez-Alt decided to find the best way to cook eggs using science.
He put the eggs in boiling water for 30 seconds, then threw a few ice cubes to them and brought them to the boil again. And to get the perfect consistency, the chef took out one egg from the water every 30 seconds and checked their condition.
And what is the result he got you see on the image.
Take this information to your note in the kitchen.