Researchers have devised a new technique for boiling eggs, achieving the perfect consistency where the yolk remains creamy and the white is solid. This method, known as periodic cooking, involves alternating the eggs between boiling water and a lukewarm bath over a 32-minute period. The research, rooted in mathematical equations that describe heat transfer and phase changes in the egg, addresses previous challenges of overcooking the yolk or undercooking the whites. This finding comes at a time of rising egg prices in the U.S. due to bird flu, making it important to test at home cautiously.
With their new technique, researchers found they could achieve the perfect balance by periodically cooking eggs, ensuring the yolk stays creamy and the whites fully set.
The proposed method requires a total cooking time of 32 minutes, where eggs are alternated between boiling and lukewarm water, leading to a perfect egg.
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