Researchers at the University of Naples discovered a 32-minute method for boiling eggs that yields perfect results with a smooth orange yolk. This technique involves alternating between boiling water and a cool water bath, allowing the white to cook gently while preserving the yolk's softness. Despite its lengthy process, this method addresses common problems with boiled eggs, unlike conventional approaches that often result in overcooked yolks or undercooked whites. Preliminary testing has shown surprising success, akin to professional cooking techniques used by chefs like Heston Blumenthal.
The only problem with their technique is that it takes more than half an hour.
The method overcomes the common issue of getting an undercooked white with a soft yolk.
The yolk can't get hot enough to go past the soft, gooey stage, while the white gently cooks to perfection.
It is quite similar to Heston Blumenthal's method of getting the perfect steak.
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