Their new method takes 32 minutes.. A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a blunt suggestion: “You should do something cooler.” The colleague had a project in mind, Dr. Di Maio recalled. He wanted a perfectly boiled egg.. The task was harder than it might seem, as many home cooks know. The yolk and the egg white, or albumen, have different chemical compositions, which call for different heating temperatures. Dr. Di Maio and his colleagues also welcomed the chance to one-up the Michelin-star chef Carlo Cracco, an egg evangelist who charges $52 for an egg yolk dish at his restaurant in Milan.. The scientists devised a way of cooking an egg that requires no special culinary skill or fancy gadgets. It took about 300 hundred eggs, though the researchers “didn’t eat all of them,” said Pellegrino Musto, a polymer expert at the National Research Council of Italy.. The researchers said their method, published on Thursday, preserves the distinct textures of the egg as well as its nutritional value.. The two parts of the egg require different cooking temperatures because they have different chemical components. “The albumen is mainly composed of water and proteins,” said Emilia Di Lorenzo, a graduate student in Dr. Di Maio’s lab at the University of Naples Federico II who recently published a paper on foaming pizza. “Yolk, on the other hand, is much richer in nutrients.”. We are having trouble retrieving the article content.. Please enable JavaScript in your browser settings.. Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.. Thank you for your patience while we verify access.. Already a subscriber? Log in.. Want all of The Times? Subscribe.
