An examination study reveals the secret to obtain white and creamy yolks – no commitment!
Tl; dr
Scientists discovered between boiling and 30 ºC water (86 ° F) alternating between water (2 minutes each) 32 minutes It completely creates the perfect boiled egg – white and creamy yolks. The method also preserves better nutrients such as polyphenols and amino acids compared to traditional cuisine.
Egg dilemma
Here is the problem we have all had: When you boil an egg, you are trying to be in two very different parts. White should be fully established (85 ° C / 185 ° F), and yolk at a lower temperature (65 ° C / 150 ° F). It’s like trying to cook a food and cook a food at the same time!
So far, we had to commit. Cook hard? You get strong white but yolks. Cooked smooth? Often leaves you with white rumors. And which sous vide method everyone talked? Excellent rapids, but white never set up well.
Solution to change games
An excellent solution for an Italian researcher was created: Bounce your egg back and forth between hot and cold water. They call it “Periodic cuisine,“And the boiled egg is flipping the child.
Here’s how to do it:
- Get two water pots ready:
- Boiling (100 ° C / 212 ° F)
- One retains 30 ° C / 86 ° FN (use low heat or occasionally add ice cubes to maintain temperature)
- Egg dance:
- Boil 10 minutes to boiling water
- 2 minutes at 30 ° C
- Repeat 8 times (full time: 32 minutes)
Why does it work
This is not only the magic of the kitchen – it’s science! Hot hot divers are perfectly cooked, and fresh diving keeps the yolk overflow. The result? White eggs and creamy yolks. No more green rings, no more rubber band text, and it doesn’t make it more disappointment when you open it.
But wait, there is more!
Researchers did not stop texture only. Their analysis showed that this soft method retains more of the traditional boiling methods than traditional boiling it. Specifically, they found higher levels of beneficial compounds called polyphenols in the yolk, along with the better conservation of important amino acids. Encourage the health of bonds is like getting your breakfast!
Tips for success
- Start room temperature with eggs
- Keep your water temperatures constantly
- Be smooth when moving between pots of egg
- Give a quick fresh at the end
- Be patient – they take time with great eggs!
Is it worth the extra time?
Look, it can take 32 minutes for a long time to cook the egg. But if you are serious about your brunch game or if you want to treat the perfect egg for yourself, this method is worth all minutes. Also, you can always prepare other things while your eggs make her cold cold dance!
Lower line
Sometimes the best solutions are not at risk – they are about thinking differently. This method can also improve something as easy as boiling an egg with a small scientific creative.
Ready to try? Your perfect egg is waiting. Remember to be careful with these water transfers – no one wants to scale your hand with breakfast!
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More sources and readings
Original research paper
Research details
- Institution: University of Naples Federico II and the Italian National Research Council
- Finance: Italian University and Research Ministry (prin 2022 program, 2022Soff349 No. Project “Smart Robotics Smart Printing”)
Temperature key facts
- Egg White (Albumena) Optimal setting Temperature: 85 ° C (185 ° F)
- Egg yolk temperature optimal: 65 ° C (150 ° F)
- Hot water temperature: 100 ° C (212 ° F)
- Cold water temperature: 30 ° C (86 ° F)
Compared to cooking times
- Traditional hard cooked: 12 minutes
- Soft cooked: 6 minutes
- Sous vide: 1 hour at 65 ºC (150 ° F)
- New periodic method: 32 minutes Total (2 min cold 8 cycles / 2 min
Related research
Original research paper: “Eggs Periodic Cooking“Posted Communication Engineering (2025).
Related research: “Biophysics: About the nature of 6x ° C“Published by César Vega and Ruben Mercadé-Prieto Food biophysics (2011).
Changes caused by egg whites thermal protein: “Changes caused by egg whites thermal proteinY. Mine, T. Noutomi, and N. Haga, published Agriculture and Food Chemical Magazine (1990).
Remember: While all efforts to ensure accuracy, you should always refer to the original research paper to achieve the most specific and up-to-date information.
