Physicists at the University of Naples, Italy, have discovered a method to cook the perfect boiled egg by repeatedly switching between pans of different temperatures. The traditional method of cooking eggs can result in an overcooked white and undercooked yolk due to the differing temperatures.
The researchers, led by Ernesto Di Maio, found that alternating between boiling water at 85°C (185°F) and 30°C (86°F) every two minutes for eight cycles produces the best results. This method takes a total of 32 minutes to cook.
According to Di Maio, “Many people have tasted [the egg cooked in this way], and they were amazed by the taste and the texture.” The team used spectrometry and an MRI-like scanner to analyze the eggs and found that proteins in the yolk and white were better denatured, resulting in a more evenly cooked egg.
The researchers also discovered that the periodic egg contained higher amounts of nutrients, such as polyphenols, compared to soft-boiled or sous vide eggs. However, expert Peter Barham notes that this method may not be practical for everyday cooking due to its lengthy preparation time.
This technique is not new, but rather a variation on an idea proposed over a century ago for cooking meat. Hervé This of AgroParisTech in France emphasizes the importance of comparing the results of this method with other methods, such as sous vide cooking.
Source: https://www.newscientist.com/article/2467032-the-perfect-boiled-egg-takes-more-than-half-an-hour-to-cook