Pre-reading questions:
I will read each question. Then, please answer them.
- What do you think makes a boiled egg taste good?
- What do you think is more important in cooking—speed or quality? Why?
Vocabulary:
I will read the words, meanings, and sample sentences. Then, repeat after me.
- yolk /yohk/
- undercooked /uhn-dr-KUKT/
- unevenly /uh-NEE-vuhn-lee/
- consistency /kuhn-SIS-tuhn-see/
- precise /pri-SAHYS/
[noun] – the yellow part of an egg that contains nutrients
The baker carefully separated the yolk from the white to make a fluffy meringue.
[adjective] – not cooked enough or not fully cooked
The chef sent the steak back to the grill because it was undercooked and still raw in the middle.
[adverb] – in an irregular or inconsistent way; not uniformly
The artist spread the paint unevenly, creating a rough texture on the canvas.
[noun] – the quality of being uniform, smooth, or stable in texture or pattern
The chef adjusted the sauce’s ingredients to achieve the perfect consistency for the soup.
[adjective] – exact and accurate, with careful attention to detail
The scientist took precise measurements to ensure the experiment’s accuracy.
Article reading:
Please read the whole article. Then, I will check your pronunciation and intonation.
Scientists have developed a new way to cook the perfect boiled egg, as explained in a recent study published in Communications Engineering. Researchers studied how eggs cook and found that the yolk and white harden at different temperatures. This difference often leads to dry, chalky yolks or undercooked whites when using traditional boiling methods. To solve this, they created a technique called periodic cooking, which uses mathematical modeling to improve results.
The method involves moving eggs between two water baths—one at boiling temperature and the other at 30°C—every two minutes for a total of 32 minutes. Afterward, the eggs are cooled under running water. Scientists tested hundreds of eggs and found that this approach produces a creamy yolk and firm white, avoiding the inconsistencies of regular boiling. Unlike standard boiling, where heat spreads unevenly, periodic cooking ensures a gradual and controlled change inside the egg. This helps the yolk and white transition smoothly from liquid to solid without overcooking. Lab tests confirmed the method’s effectiveness, and a panel of eight tasters preferred the texture over traditionally boiled eggs. Though the process takes longer, experts believe the improved consistency is worth it. However, with rising egg prices due to avian flu, this precise method may not be practical for everyday cooking.
The method involves moving eggs between two water baths—one at boiling temperature and the other at 30°C—every two minutes for a total of 32 minutes. Afterward, the eggs are cooled under running water. Scientists tested hundreds of eggs and found that this approach produces a creamy yolk and firm white, avoiding the inconsistencies of regular boiling. Unlike standard boiling, where heat spreads unevenly, periodic cooking ensures a gradual and controlled change inside the egg. This helps the yolk and white transition smoothly from liquid to solid without overcooking. Lab tests confirmed the method’s effectiveness, and a panel of eight tasters preferred the texture over traditionally boiled eggs. Though the process takes longer, experts believe the improved consistency is worth it. However, with rising egg prices due to avian flu, this precise method may not be practical for everyday cooking.
Comprehension questions
I will read each question. Then, please answer them based on the article.
- What did scientists develop to cook a better boiled egg?
- How does periodic cooking work?
- How did scientists test the new cooking method?
- What was the result of the experiment?
- Why might people not use periodic cooking every day?
Discussion questions
I will read each question. Then, please answer them.
- Have you ever cooked a boiled egg before? If so, what method did you use, and how did it turn out? If not, would you like to try cooking one? Why or why not?
- Have you ever tested a new way to cook or prepare food? If yes, what food did you try to cook in a new way? How did it turn out? If not, if you could test a new way to cook or prepare food, what food would you choose? Why?
- Do you agree that the new method of cooking eggs is better than the traditional way?
- Do you think people would use periodic cooking at home, or is it more useful for restaurants and chefs? Why?
- How do you think science and cooking can work together to improve the way we prepare food?