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.
Oh oh. Mi sa che i nostri di Padova e la loro cacio e pepe scientifica hanno dei rivali per quell'IgNobel.
("Non ripetetelo a casa", accidenti...)
https://www.media.inaf.it/2025/01/28/pseudocrateri-marziani-laboratorio/
CACIO E PEPE PHYSICS UPDATE:
People from that paper are being interviewed by BBC in less than half a hour. OMG, I'm really starting to see that #IgNobel coming my alma mater's way 🤯
FISICA DELLA CACIO E PEPE - AGGIORNAMENTO:
Autori dell'articolo saranno intervistati dalla BBC tra meno di mezz'ora. Oddio, inizio a intravedere quell'IgNobel dirigersi verso la mia università 🤯
https://www.bbc.co.uk/programmes/m0026vt4
#CacioEPepe #physics #fisica #pasta #SoftMatterPhysics #Padova #BBC #Italy #ItaliansBeingItalians