Cooking eggs is a rather complicated process: you will be mistaken for a fraction of a second, and you will get either a snot, undercooked protein or dry yolk. Fortunately for us, scientists have now developed a completely new technique that allows you to evenly prepare an egg in all its parts, writes iflscience.

The main drawback of the new technique is that the new method is very long and time -consuming: you need to shift the egg from a pot of boiling water into a bowl of warm water every two minutes, and then back. In total, this method of cooking eggs will require a little more than half an hour - 32 minutes.

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For a new study, published in the journal Communications Engineering, scientists have prompted that the cooks often encounter one insurmountable problem, namely, the “two -phase structure” of eggs: protein and yolk are prepared at different temperatures:.

Now scientists seem to have found a solution to this puzzle. The team used the software for computing hydrodynamics and found that by transferring an egg between water baths at a temperature of 100 ° C and 30 ° C, it is possible to maintain the temperature inside the yolk at 67 ° C level. It will take 32 minutes to perfectly prepare an egg in all its parts.

The new method was called " During the study, scientists also compared the textures of eggs prepared using different techniques, including:.

The results showed that cooking eggs is hardened for 12 minutes leads to a uniform temperature of 100 ° C in all parts, which leads to a well -cooked protein, while the yolk turns into an undesirable " At the same time, cooking boar leaves the yolk undercooked for 6 minutes, while the Su-Vid technique provides a cremoid yolk, but the protein often remains undercooked.

Now scientists believe that these problems of cooking eggs can probably be solved using periodic cooking technique, since the use of cycles helps to achieve a higher temperature in the protein, while maintaining the creamy consistency of the yolk.

Scientists also used nuclear magnetic resonance and high-resolution mass spectrometry to analyze the chemical composition of eggs prepared using each of the four methods. In general, periodic cooking led to the highest concentration of the class of molecules known as polyphenols.

Note that earlier studies also showed that a diet rich in polyphenols apparently protects and prevents the occurrence of several diseases ”, researchers come to the conclusion that we must devote more than half an hour to each prepared egg.

Previously, the focus wrote that scientists told how and when it is better to eat eggs.