Researchers claim to have found the secret to preparing the ultimate boiled egg

New Cooking Method Discovered to Perfectly Boil Eggs and Boost Nutrition

The age-old debate of the perfect way to boil an egg may finally have an answer. Scientists have unveiled a new cooking method called “periodic cooking” that promises to cook both the yolk and white to perfection while also enhancing the egg’s nutritional content.

Researchers from the University of Naples Federico II developed this innovative method, detailed in a recent study published in the journal Communications Engineering. The problem they aimed to solve was the differing temperatures at which the yolk and egg white cook in chicken eggs. The egg white cooks at 185 degrees Fahrenheit, while the yolk cooks at 149 degrees Fahrenheit, making it challenging to achieve a well-cooked hard-boiled egg without overcooking the yolk.

The periodic cooking method involves alternating an egg between a pan of boiling water at 212 degrees Fahrenheit and a bowl of water at 86 degrees Fahrenheit every two minutes for a total of 32 minutes. The researchers found that this technique resulted in a soft yolk and egg white consistency comparable to sous vide and soft-boiled eggs.

Not only did periodic cooking produce the ideal texture, but chemical analysis also revealed that eggs cooked using this method contained more polyphenols, which are beneficial micronutrients known for their protective effects against cell damage and inflammation.

While this cooking method may take more time and effort than traditional boiling, researchers believe it is a worthwhile investment in both taste and nutrition. So, next time you decide to boil an egg, consider giving periodic cooking a try for a perfectly cooked and nutritionally-enhanced treat.