Na-discover ng mga scientists ang anila ay “perfectly boiled egg.”
Hindi mo kailangang maging chef para magawa ito, at puwede mo rin itong gawin sa bahay.
Ang “perfectly boiled egg” ay na-achieve ng mga scientists gamit ang science at mathematics.
Paliwanag kasi ng isang scientist na nagsagawa ng pag-aaral, challenge ang pagluluto ng itlog.
Kapag naluto ang egg white, hilaw naman ng egg yolk. O kaya naman, kapag naluto ang egg yolk ay nasobrahan naman ng luto ang egg white.
“The challenge was to cook the two phases of their respective optimal temperature,” paliwanag ni Emilia Di Lorenzo ng University of Naples Federico II sa Associated Press.
Binanggit din niya kung ano ang kulang sa iba’t ibang techniques pagdating sa paglalaga ng itlog.
“That if the yolk is cooked in the optimal way, the albumen [egg white] is not cooked in an optimal way.”
Iba-iba rin ang suggestions pagdating sa kung ilang minuto ang kailangan para ma-achieve ang iba't ibang luto ng nilagang itlog: malasado, soft-boiled egg, at hard boiled.
Pero sa natuklasan ng mga scientists na tinawag nilang “periodic cooking,” tatagal ng 30 minutes ang pagluluto at paglilipat-lipat ng itlog sa boiling water at cold water nang makailang ulit para ma-achieve ang perfect na nilagang itlog.
Ang pag-aaral na ito ay ipinublish sa Communications Engineering Journal.
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PERIODIC COOKING OF EGG
Ipinaliwanag ni Di Lorenzo kung paano gawin ang periodic cooking upang ma-achieve ang perfect na nilagang itlog.
“On a practical level you have to take the egg, put it in boiling water [100-degree Celsius] for two minutes,” ani Di Lorenzo sa Associated Press.
“Then after two minutes you take your egg and put it in water at 30-degree Celsius, which is almost ambient temperature, and you keep in there for another two minutes.”
Sa kabuuan daw, walong beses ililipat ang itlog sa cold water at walong beses sa boiling water, kaya tatagal ang proseso ng tinatayang 30 minutes.
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TEXTURE OF A PERFECTLY BOILED EGG
Inilarawan ng scientist ang texture ng perpektong nilagang itlog.
Aniya, “The albumen is fully set, it’s very similar to that of a soft-boiled egg or hard-boiled egg. You don’t have anything liquid, but the yolk is where the real magic happened.
“It’s not runny, it doesn’t flow. But if you spread it with a knife, it’s like a cream.”
At hindi lang sa appearance ng itlog nagkaroon ng pagkakaiba. Ayon sa pag-aaral, napapanatili ang nutrients ng itlog sa periodic cooking.
Nadiskubre nila sa chemical analysis na ang periodically cooked egg yolks ay nagtataglay ng mas maraming polyphenols, na siyang micronutrients na panlaban sa nerve damage, inflammation, at ibang sakit.
Ang discovery na ito ay mahalaga para sa mga scientists na nag-conduct ng research.
Sabi ni Joanne Slavin ng University of Minnesota: “So often I believe in our way of cooking is, ‘I don’t have time for this.’ But, no, we do have time for this.
“There’s every reason to figure out that if we want the perfect yolk and the perfect white, this is how we’re gonna do it.”
Dagdag niya pa, “To cook the perfect egg is difficult and it takes some time, so I thought that was the real excitement of this paper. That’s the periodic cooking of egg.
“You can’t just throw it in the microwave and, 'Voila! Here’s the perfect egg!'”