Periodic cooking of eggs
Abstract Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-02-01
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| Series: | Communications Engineering |
| Online Access: | https://doi.org/10.1038/s44172-024-00334-w |
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