A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in Communications Engineering. The approach, which the authors call periodic cooking, yields an evenly-cooked egg with a higher nutritional content than shell-on eggs cooked by conventional boiling or sous vide methods. A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in Communications Engineering. The approach, which the authors call periodic cooking, yields an evenly-cooked egg with a higher nutritional content than shell-on eggs cooked by conventional boiling or sous vide methods. Analytical Chemistry Materials Science Phys.org – latest science and technology news stories
Periodic cooking: Cracking the method for the ‘perfect’ boiled egg
