cloud careless: why do you care about this? From the point of view of food safety, "loose heart" means that the eggs are not fully cooked. If there are pathogenic bacteria in eggs, such as Salmonella, such eggs are quite dangerous.
little like: I think it's a little nice...
cloud no heart: the study of "molecular gastronomy" by El Wei tees has discussed the problem of boiled eggs. According to his results, not only can boiled boiled eggs, but also keep yolk in the center of the egg, rather than the usual egg.
little like (very exciting): then we can teach scientific men how to cook their concentric eggs at the day of the bachelor's day.
cloud careless:... It's called "no - eccentric egg"...
, you must have found, usually, boiled eggs, the yolk is always on the side, rather than being in the center. Ellis tis, a Frenchman who likes cooking, also noticed the phenomenon and began an exploration - "how to let the yolk stay in the center." There is no lack of experience in the recipe for cooking. But, after the experiment, he found that the so-called "secrets" were flickering - sometimes it was true (the Northeastern Dialect called "good"), sometimes even when the water was opened, the egg could not be boiled out of a concentric egg. Even if it did not use it, the egg could be added without water, and the egg yolk was at the center of the egg -
is that the density of yolk and protein is different. Some students even want to go further. They think egg yolk is more "heavy", but this is not the case. You know, the protein part is the water solution of the protein, and the egg yolk has a lot of fat, and the density of the fat is smaller than the water. So, in fact, the egg yolk is "lighter" than the protein. During the process of cooking, yolk rose and eventually led to the "eccentricity" of eggs.
this analysis looks very reasonable. But the reason why he has become a "molecular gourmet" is that he never takes "theoretical analysis" as a "conclusion", and is always experimenting to verify it. His experimental design is not complicated: an egg is in a glass tube, and a few eggs are added to the protein, and slowly, the yolk rises to the top of the barrel - obviously, the yolk is smaller than the protein.
in fact, the experiment is imprecise. There is a layer of membrane in the egg, which keeps the yolk in the center. When we break eggs, the film is destroyed, so the result of this "graduated cylinder experiment" may not represent the change in the process of boiled egg.
then, another experiment was carried out by tilth: holding an egg in a pot, boiling it for about 10 minutes, and peeling off the eggshell - as he had expected, this time the egg yolk was over. (if the eggs are placed in the same place for longer periods before cooking, the result will be more obvious). The answer to
tis is almost the same: the key to cooking a concentric egg is to destroy the rise of yolk. To achieve this, changing the position of the egg yolk in the axial direction is a continuous way of rolling eggs until the protein solidifies. In the water, about 10 minutes will be enough. If you put eggs in cold water, there will be no problem, but the rolling time will take longer.
as for little care of "egg yolk", can also be regarded as "egg yolk has not completely solidified egg". Although it is dangerous from the food safety point of view, it is a great love for many people. Occasionally, the excitement of a few loose boiled eggs is cooked, almost equal to the small prize.
it's not hard. In the process of boiling eggs, the heat is transferred from the outside, while the egg temperature gradually increases from the outside. Normally, the boiling water temperature is more than 90 degrees, the protein temperature gradually rises from the room temperature, starts to solidify to 62 degrees, but the yolk must wait 68 degrees. That is to say, if you control the water temperature between the two, you can rest assured that the protein solidified and the yolk keeps flowing. By the way, because the speed of heat transfer is directly proportional to the temperature difference, it takes a little price to control the temperature of the water - you need to boil it for a longer time.
it looks as if to cook a "egg", a mastery of the fire is essential, and this technical barrier may be doomed to some people to be a good cook, and most people can only try to stop it. Of course, there is a clever way, the Dongdong gun has been mentioned in a [url=http://thisisdongdongqiang.com/archives/1827:3k9gg8gu][color=#e3881c] paragraph [/color][/url:3k9gg8gu]: "prepare 12 eggs, starting from third minutes, every 1 minutes out of two, always 2 of the sugar heart. - Wang Peiru said. It's a smart and stupid way. "
but, this "clever stupid method" to amuse oneself without a problem, to get a girl still have a certain risk: imagine, if you confidently hold a dozen eggs and promise that it must be loose, and the cheerful girl peeled away but found it is not, unavoidable brakes. Therefore, if we want to avoid the risk of "performance failure", we suggest we try out the method of "tis". The attraction of
science is that you can turn accidental art into reproducible reproduction. One of the examples is the "molecular gastronomy" of TIS.
editor: Yang Yang
(Note: the position of this picture is irrelevant to the article)