A recent Italian study published in Communications Engineering revealed an innovative cooking method for achieving the perfect egg in 32 minutes. The technique, known as 'periodic cooking,' alternates the egg between two water temperatures—212°F and 86°F—every two minutes to cook the albumen and yolk to their optimal temperatures without breaking the shell. This method not only enhances the egg's texture but also improves its nutritional content, preserving beneficial polyphenols that help fight inflammation, highlighting the tailored approach to personal preferences for egg textures and tastes.
Researchers found that the perfect egg requires cooking at two different temperatures for its white and yolk, achieving this with a new method they call 'periodic cooking.'
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