Periodic cooking is a method of cooking eggs by alternating between boiling and cold water. The technique is designed to cook the egg yolk and white evenly, resulting in a unique texture.
- Place an egg in a pot of boiling water
- After two minutes, transfer the egg to a bowl of lukewarm water
- Repeat the alternating process every two minutes for a total of 32 minutes
- Cooks both the yolk and white evenly
- Preserves bioactive compounds like polyphenols and amino acids
- Avoids the need to cook the yolk and white separately
- Results in a yolk that's just-gelled and a white that's set but not gummy
- Periodic cooking takes longer than soft or hard boiling, but is faster than sous vide
- The method was developed using mathematical modeling, simulations, and advanced characterization techniques
- The method was tested in real life and the cooked eggs were analyzed for texture, sensory qualities, and chemical properties
Periodic cooking is a method of cooking eggs by alternating between boiling and cold water. The technique is designed to cook the egg yolk and white evenly, resulting in a unique texture.
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Frank
