An Italian research team has figured out the optimal way to cook a boiled egg and published their findings in an international academic journal on February 6th. Their technique, called "cyclic cooking," involves repeatedly immersing a raw egg with its shell in boiling water at 100°C and warm water at 30°C for two minutes each, for a total of 16 cycles.
According to the study, egg yolks solidify at around 65°C, while egg whites set at about 85°C. Boiling eggs at 100°C results in a dry, powdery yolk, while soft-boiling reduces the yolk’s natural sweetness. Cooking eggs at 60–70°C for about an hour results in a creamy texture, but the egg whites remain slightly runny.
The team used fluid dynamics to simulate the internal temperature and cooking time of the egg. This method ensures that the egg whites set perfectly while enhancing the yolk’s sweetness and flavor, earning high praise.
Viewer Comments:
No one’s actually gonna use this method in real life.
Maintaining the water at 30°C sounds like a pain.
Maybe a fancy restaurant would actually try this?
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