Pellegrino Musto

Pellegrino Musto is a chemist at the University of Naples who, along with his research team, has developed a groundbreaking method for cooking the perfect breakfast egg. Their innovative approach, dubbed 'periodic cooking', utilizes a unique temperature profile to separately cook the egg white and yolk to their ideal consistencies, addressing the long-standing challenge of achieving the perfect texture for both components. This method, which involves alternating between hot and cold water baths, was recently highlighted in a study published in the journal Communications Engineering.