B(2025·江苏淮安外国语中学期中)
What's the best way to boil(煮) an egg? Scientists in Italy think the answer is "periodic(周期的) cooking".
In cooking, we often talk about two parts of the egg. One is the yolk(蛋黄) and the other is the egg white. They have different nutrients(营养) and need different temperatures for cooking. So, it is difficult to cook both parts just right once and for all.
Scientists first ran tests on a computer. They found that changing the water from hot to warm again and again was a good way. It may help the yolk and egg white reach their perfect temperatures at different times.
Then, the scientists tried the new way on real eggs. They put the eggs in boiling water (100℃), and moved them to 30℃ water every two minutes. They kept doing this for 32 minutes, and then cooled the eggs under running water. The eggs tasted wonderful. The egg white was very soft and the yolk was creamy(奶油般的).
Other ways of boiling eggs
• Hard-boiling: Eggs stay in boiling water for 10 to 12 minutes. It makes the egg rubbery(有弹力的).
• Soft-boiling: Eggs sit in boiling water for 4 to 6 minutes. The yolk is still a little
runny by the end.
• Sous vide(低温慢煮): Eggs stay in warm water between 60℃ and 70℃ for at least an hour. It makes both the yolk and egg white creamy.
(
B
)4. Why is it difficult to cook egg yolk and egg white perfectly at the same time?
A. They have different sizes.
B. They require different temperatures.
C. They react differently to running water.
D. They take different time to cool down.
(
C
)5. How did scientists test the periodic cooking method?
A. By using eggs with creamy yolks.
B. By keeping eggs in 100℃ water for 32 minutes.
C. By switching(转换) between 100℃ and 30℃ water repeatedly.
D. By adding nutrients to the cooking water.
(
B
)6. The underlined word "runny" in "Soft-boiling" most likely means
.
A. hard and dry
B. liquid and not fully solid
C. creamy and smooth
D. cold and tasteless
(
D
)7. Which of the following can be inferred about sous vide?
A. It is the fastest way to boil eggs.
B. It makes the egg white very runny.
C. It requires higher temperatures than periodic cooking.
D. It takes longer time than periodic cooking.
