Overview

• Italian researchers have devised a new egg cooking technique called 'periodic cooking,' which alternates eggs between boiling water and lukewarm water every two minutes for 32 minutes.
• The method ensures the yolk remains at an ideal temperature of 67°C for a creamy consistency, while the egg white reaches the necessary higher temperatures to fully set.
• Compared to traditional methods like hard-boiling, soft-boiling, and sous vide, the periodic cooking method produces eggs with better texture, flavor, and higher nutritional value, including increased polyphenols and amino acids.
• The process was developed using computational fluid dynamics software and was validated with chemical analysis and sensory testing by tasters who compared it to other cooking techniques.
• While time-intensive, the method has been adopted by some of the researchers in their daily lives and is being shared as a novel approach to achieving culinary and nutritional perfection in eggs.