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New Egg-Cooking Method Improves Texture and Nutrient Retention
Italian researchers developed a novel egg-cooking method using alternating hot (100°C) and warm (30°C) water for 32 minutes, resulting in superior texture and nutrient retention compared to boiling or sous-vide methods, as published in Communications Engineering.
New Egg-Cooking Method Improves Texture and Nutrient Retention
Italian researchers developed a novel egg-cooking method using alternating hot (100°C) and warm (30°C) water for 32 minutes, resulting in superior texture and nutrient retention compared to boiling or sous-vide methods, as published in Communications Engineering.
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