Want to master the art of boiling eggs?
Researchers from the University of Napoli Federico II have discovered the optimal method by analyzing how heat transfers within the egg, ensuring both the yolk and white cook to perfection.
Here’s how to do it.
Start with two pots of water
To achieve the ideal texture, you need one pot with boiling water (100°C) and another with water at 30°C. These temperature variations are key to success.
Begin with two minutes in boiling water
Place the egg in the pot with boiling water and let it sit for exactly two minutes. This starts the cooking process for the egg white.
Transfer to cooler water for two minutes
After the initial two minutes, move the egg into the pot with 30°C water. This step prevents overcooking and allows heat to distribute more evenly.
Repeat the process eight times
Continue switching the egg between the two pots every two minutes. The total cooking time will be 32 minutes, ensuring precise temperature control.
Why this method works
Egg whites set at 85°C, while yolks firm up at 65°C. By alternating between hot and cool water, both parts reach their ideal consistency without overcooking.
The final result
This technique creates an egg with a soft, custard-like yolk similar to a poached egg, while the white remains perfectly set, like in a soft-boiled egg.
Tested through mathematical modeling
Scientists used advanced heat transfer simulations to determine how different temperatures impact the egg’s internal structure, leading to this unique cooking approach.
Chemistry confirms the perfect texture
Researchers compared the molecular structures of raw, hard-boiled, soft-boiled, poached, and periodically boiled eggs.
The periodic boiling method provided the best balance.
Experts praise the method
César Vega, a food scientist and innovation director at McCain Foods, applauded the study, emphasizing how exciting it is to see food science taken so seriously.
Is it worth the time?
While 32 minutes may seem excessive for boiling an egg, this method guarantees a perfect balance of texture and taste – ideal for those seeking culinary precision.
This article is based on information from Videnskab.dk.