Researchers claim to have figured out how to boil the ideal egg.
You can test this recipe for yourself during a bird flu outbreak.The cost of hasegg is skyrocketing in the US.
A delicate, solid white and a creamy yolk characterize the ideal boiled egg.
Because the yolk cooks at a lower temperature than the white, striking this balance can be difficult. While slow cooking can result in undercooked, jelly-like whites, hard boiling can produce a gritty yolk.
To solve this runny puzzle, scientists cooked hundreds of eggs and applied mathematics. One equation described the flow of heat from a heated surface to an egg, while another described the transition of the egg’s contents from a liquid to a solid, with a gel-like state in between.
Their final recipe calls for alternating between two bowls of water—one boiling and the other lukewarm—every two minutes in a steamer basket. This process lasts for 32 minutes, after which the eggs are cooled under running water and peeled.
Gregory Weiss, a scientist at the University of California, Irvine, who was not involved in the study, stated that you could certainly accomplish this at home with about six eggs.
The researchers’ suggested technique, known as periodic cooking, involved heating and cooling the egg whites until they were completely set. In contrast, the yolk cooked until it was creamy and remained hard at a consistent temperature.
Emilia Di Lorenzo, the study’s author, from the University of Naples Federico II, claimed that you could practically spread it on toast.
The researchers examined the prepared eggs’ chemical composition and offered them to a panel of eight tasters alongside regular boiled eggs to make sure they had created something novel.
Researchers in February 2025 supplied this graphic, which displays the outcomes of various egg-boiling techniques, including a novel approach known as “periodic cooking” at the right.Ernesto Di Maio and Emilia Di Lorenzo via AP
The study was released in the Communications Engineering journal on Thursday.
Compared to a traditional hard-boiled egg, this new method may need more time in the kitchen, according to University of Minnesota food scientist Joanne Slavin. However, the variety of textures on the tongue can make the additional effort worthwhile.
Slavin, who was not involved in the study, stated that this is a slower approach that will yield better results.
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