A scientific way to help boil eggs properly
An egg or oocyte is a fertilized egg or embryonic form of animals in a hard or soft shell. The size of the eggs as such can vary greatly: the mouse egg has a diameter of about 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, myxin, or mule fish. Oology is a department of zoology devoted to the study of eggs of animals, mainly birds.
Egg is a common human food product. Due to its availability, chicken eggs are currently the most common in use, although any bird eggs can be eaten by humans. In addition, the eggs of some reptiles (turtles, for example) are also edible.
It seems that it could be easier than boiling an egg? Pour water, salt it so that the eggs do not crack, and wait a certain time.
But in the end, it may turn out that the protein becomes too elastic, and the yolk is dry or the protein sticks to the shell and the egg can not be cleaned.
All this happens because an egg is actually two different substances. To achieve the desired consistency, yolk and protein require different temperatures. The ideal temperature for protein is 82 ° C. With it, the protein already 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 will acquire an unpleasant greenish-gray hue.
American chef Jay Kenji Lopez-Alt decided to find the best way to cook eggs using science.
He dipped his eggs in boiling water for 30 seconds, and then threw several ice cubes towards them and again brought to a boil. And to get the perfect consistency, the chef took out one egg from the water every 30 seconds and checked their condition.
And here is the result he got you see in the image.
Take this information to your note in the kitchen.