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Scientists from Naples publish the best way to cook an egg

Emilia Di Lorenzo and colleagues propose an approach to address the energy transport problem of cooking the albumen and yolk of a boiled egg at their optimal temperatures without separation. By alternating immersion in boiling water and water at 30∘C, the researchers achieve a fully set albumen similar to a soft boiled egg but with a creamy yolk similar to that of an egg cooked sous vide. The approach potentially offers nutritional benefit compared to other cooking approaches.

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