A team of Italian scientists has cracked the code on perfectly boiling eggs without requiring special culinary skills or gadgets. Their method, published recently, uses alternating periods of hot and lukewarm water to achieve ideal temperatures for both the yolk and egg white.
The traditional hard-boil approach can result in a green ring around the yolk due to ferrous sulfide, while soft-boiling can leave the yolk too runny. A third method, sous vide, cooks eggs for an hour at 150 degrees Fahrenheit, but this temperature is not optimal for the albumen’s proteins.
The new Italian technique involves immersing the egg in hot water for two minutes at 212 degrees, followed by two minutes at 86 degrees, repeating the cycle eight times. This method preserves nutrients and yields a cooked yolk with distinct textures, according to researchers.
While the new approach may be promising, home cooks should note that it can be more challenging to peel due to the softer egg texture. The American Egg Board is currently studying this issue.
Source: https://www.nytimes.com/2025/02/06/science/boiled-egg-science-recipe.html