Researchers from Italy have determined an optimal method for boiling eggs, ensuring the yolk is creamy and the white retains a firm texture. This method, known as 'periodic cooking,' involves alternating the egg between boiling water and cold water to reach perfect internal temperatures without overcooking. The team tested around 300 eggs, aiming to resolve the common issue of uneven cooking. While this technique takes about 32 minutes, its results—praised by Professor Ernesto Di Maio—are said to be worth the wait for those who appreciate quality eggs.
Scientists have developed a new method to boil eggs that ensures an ideal balance between creamy yolks and firm egg whites, taking over half an hour.
The secret to the new technique involves alternating the egg between boiling water and cold water, preventing the yolk from cooking too hard.
Professor Ernesto Di Maio, who pioneered the technique, believes that principles of materials science can achieve culinary perfection in egg boiling.
Despite the lengthy 32-minute process, Di Maio argues that the exquisite results are worth the investment of time for egg lovers.
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