For years, chefs have been debating the best way to boil an egg, with some claiming Delia Smith’s method is the only true way. But now, a team of scientists from the University of Naples Federico II has proposed a new approach called “periodic cooking” that yields exceptionally tasty results.
According to Ernesto Di Maio, a materials scientist behind the technique, it allows for different structures and properties within one egg, making it ideal for food enthusiasts. The method involves alternating an egg between a pan of boiling water at 100C and a bowl kept at 30C every two minutes, for 32 minutes.
The process interrupts the transfer of heat from shell to centre, keeping the yolk’s temperature below 65C and preventing overcooking. Researchers Emilia Di Lorenzo and her team modelled energy transfer and cooking dynamics using computational fluid dynamics software, resulting in a basic method that can be refined with practice.
When tested by the author, who attempted to replicate the technique at home, the results were impressive. The periodically cooked yolks were creamier and had a greater depth of flavor compared to traditional methods. Additionally, nutritional analysis revealed that periodically cooked yolks contained more polyphenols than sous vide or soft-boiled eggs.
The periodic cooking method is now being adopted by Di Maio and his loved ones, who appreciate the extra time dedicated to perfecting their eggs. However, Emilia Di Lorenzo’s personal preference for eggs remains a secret, leaving the scientific community intrigued about her unconventional approach to culinary experimentation.
Source: https://www.theguardian.com/science/2025/feb/06/scientists-crack-what-they-say-is-the-perfect-way-to-boil-an-egg