4 ms·

"periodic eggs were placed alternatively in boiling water (Th = 100 °C) for th = 2 min and water at Tc = 30 °C for tc = 2 min, for a total cooking time of 32 mi

"periodic eggs were placed alternatively in boiling water (Th = 100 °C) for th = 2 min and water at Tc = 30 °C for tc = 2 min, for a total cooking time of 32 minutes, which corresponds to the repetition of the hot and cold cycles for a total of N = 8 times. In the case of periodic eggs, a bowl filled with water kept at 30 °C was used for the cold cooking cycle." I might try this later. The image looks like a great ramen egg.

JumpCrisscross 2y ago
> eggs were placed alternatively in boiling water (Th = 100 °C) Well nuts, at my altitude water boils at 93ºC. It doesn't appear there is a (known) closed-form solution to this problem, unfortunately :P.
- mrguyorama 2y ago
  Clearly you should turn your kitchen into a gentle pressure vessel. It will make cooking so much easier. I think you could also just salt the water? That should raise the boiling temperature and hopefully it doesn't seep into the egg, though I think eggs can use some seasoning!
  - ortusdux 2y ago
    My rough calcs estimate you would need about 400mg of salt per ml of water to get a 7°C boiling point increase, but the max solubility of salt in 100°C water is 384mg/ml, so you might just get there with a supersaturated solution. Can sous-vide machines hold 100°C in oil?
  - JumpCrisscross 2y ago
    > you could also just salt the water? Hmm, so to get a 12.5ºF dT with water and NaCl we need about 6.7 mol salt per kg water [1]. That's almost 400 g/kg, more than 10x the salinity of seawater. Pressure-vessel kitchen it is. [1] https://en.wikipedia.org/wiki/Boiling-point_elevation#Ebullioscopic_constants https://en.wikipedia.org/wiki/Boiling-point_elevation#Ebulli... i = 2, Kb = 0.93°F kg/mol [a] That 6.7 ml/kg is technically a molality, something I only point out because it's a silly-sounding word
- sn9 2y ago
  Binary search your way to your values.
stevenwoo 2y ago
I can soft boil eggs for ramen in about 4-6 minutes of time but it requires using ice water to immediately cool the eggs down so they do not continue to cook after removing the eggs from the boiling water.
timeon 2y ago
I did it this morning. Not sure if I'll repeat it soon, but result is really good.

JumpCrisscross 2y ago

> eggs were placed alternatively in boiling water (Th = 100 °C) Well nuts, at my altitude water boils at 93ºC. It doesn't appear there is a (known) closed-form solution to this problem, unfortunately :P.

mrguyorama 2y ago
Clearly you should turn your kitchen into a gentle pressure vessel. It will make cooking so much easier. I think you could also just salt the water? That should raise the boiling temperature and hopefully it doesn't seep into the egg, though I think eggs can use some seasoning!
- ortusdux 2y ago
  My rough calcs estimate you would need about 400mg of salt per ml of water to get a 7°C boiling point increase, but the max solubility of salt in 100°C water is 384mg/ml, so you might just get there with a supersaturated solution. Can sous-vide machines hold 100°C in oil?
- JumpCrisscross 2y ago
  > you could also just salt the water? Hmm, so to get a 12.5ºF dT with water and NaCl we need about 6.7 mol salt per kg water [1]. That's almost 400 g/kg, more than 10x the salinity of seawater. Pressure-vessel kitchen it is. [1] https://en.wikipedia.org/wiki/Boiling-point_elevation#Ebullioscopic_constants https://en.wikipedia.org/wiki/Boiling-point_elevation#Ebulli... i = 2, Kb = 0.93°F kg/mol [a] That 6.7 ml/kg is technically a molality, something I only point out because it's a silly-sounding word
sn9 2y ago
Binary search your way to your values.

stevenwoo 2y ago

I can soft boil eggs for ramen in about 4-6 minutes of time but it requires using ice water to immediately cool the eggs down so they do not continue to cook after removing the eggs from the boiling water.

timeon 2y ago

I did it this morning. Not sure if I'll repeat it soon, but result is really good.