Washington: The "65-degree egg" and its "6X degree C" counterparts continue to entice chefs and diners at chic restaurants, but an expert has now claimed that the science underpinning that supposed recipe for perfection in boiling an egg is flawed.It all boils down to the need for greater society-wide understanding of basic scientific concepts, Cesar Vega, Ph.D, said at the 245th National Meeting and Exposition of the American Chemical Society, the world`s largest scientific society.Vega has a Ph.D. in food science, culinary training from Le Cordon Bleu, and is a research manager at Mars Botanical, a division of Mars, Incorporated.Heating an egg may seem like the simplest form of cooking, next to boiling water. But the best way of doing so remains a surprisingly contentious issue among great chefs, Vega pointed out.Eggs are a gastronomic enigma because the ovotransferrin and ovalbumin proteins in the white begin to coagulate or solidify at around 142 and 184 degrees Fahrenheit, respectively.
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