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.
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Liechtenstein:
Pellegrino Musto is a polymer specialist at the National Research Council of Italy who contributed to the egg cooking method.
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Belarus:
Pellegrino Musto is a scientist leading the research on the ideal method for boiling eggs.
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Guatemala:
Pellegrino Musto is a scientist leading the research on the perfect method to boil an egg.
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Germany:
Pellegrino Musto is part of the research team that developed the method for perfect egg boiling.
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Germany:
Pellegrino Musto is part of the research team that discusses the challenges of cooking eggs due to their two-phase structure.
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