Have you ever struggled to cook a boiled egg just right—where the yolk stays soft but the white is fully set?
Scientists have now discovered a new cooking method called periodic cooking that creates the perfect balance between the two.
Not only does it result in a better texture, but it may also make eggs healthier!
This method was developed by Pellegrino Musto and his team, who published their findings in Communications Engineering.
Their research aimed to solve a common cooking problem: the yolk and the egg white (also called albumen) cook at different temperatures.
- The egg white sets at 85°C, while the yolk solidifies at 65°C.
- If you boil an egg in 100°C water, the yolk becomes fully firm.
- If you use sous vide (slow cooking in warm water at 60-70°C for an hour), the yolk stays soft, but the egg white is often undercooked.
A new way to cook eggs
To solve this, the scientists first used computer simulations to find a better method. Their model suggested an unusual approach: moving the egg between two different water temperatures every two minutes.
Here’s how periodic cooking works:
- Place an egg in boiling water (100°C) for two minutes.
- Move it to a bowl of warm water at 30°C for two minutes.
- Repeat this process 16 times, for a total of 32 minutes.
This back-and-forth movement helps the egg cook evenly. The temperature inside the egg white fluctuates between 35°C and 100°C, while the yolk remains steady at 67°C—ideal for a soft, creamy texture.
The researchers tested the periodically cooked eggs alongside traditionally hard-boiled, soft-boiled, and sous vide eggs.
They analyzed their texture, taste, and chemical composition using advanced scientific techniques like Nuclear Magnetic Resonance and High-Resolution Mass Spectrometry.
The periodically cooked eggs had:
A soft yolk, similar to a sous vide egg.
An evenly cooked white, firmer than sous vide but softer than a traditional soft-boiled egg.
More polyphenols, which are micronutrients linked to health benefits.
More than just eggs
Beyond cooking, the researchers believe this method could also be useful in other fields, like material science, where controlling temperatures can improve curing and crystallization processes.
So, if you’re looking for the perfect boiled egg, science now has an answer.
While it may take more effort than a simple boil, periodic cooking could be the secret to achieving the ultimate balance of taste, texture, and nutrition!
