Arminda Downey-Mavromatis
Audience Engagement Editor at Scientific American
audience @sciam prev @cenmag @theeyemag @columbiaspec @barnardcollege forever views are mostly Mamma Mia, and unfortunately my own.
Articles
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Feb 14, 2025 |
scientificamerican.com | Arminda Downey-Mavromatis
Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the texture of the yolk or the white but rarely both. Now scientists think they have cracked the perfectly cooked egg. To trigger the optimal denaturation, or breakdown, of proteins in an egg while also keeping key nutrients intact, the ideal temperature to cook an egg yolk is around 65 degrees Celsius (149 degrees Fahrenheit).
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