Scientists Develop Method for Cooking the 'Perfect Egg'

The 32-minute process alternates between boiling and lukewarm water, optimizing texture, flavor, and nutritional content.

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.