The science behind the perfect boiled egg: how to cook It just right

New Delhi (The Uttam Hindu): Scientists have developed a new method for boiling the perfect egg, balancing a velvety yolk with a soft, solid white. The process, which involves periodic cooking, was achieved after researchers cooked hundreds of eggs and used mathematical equations to understand how heat travels through the egg and how its contents change from liquid to solid. The final recipe involves transferring eggs in a steamer basket between two bowls of water—one boiling, the other lukewarm—for 32 minutes before cooling under running water and peeling.

The method addresses the common challenge of cooking eggs to the perfect texture, as the yolk cooks at a lower temperature than the white. Traditional methods can lead to chalky yolks or undercooked whites, but the new technique ensures that the whites set properly while the yolk remains creamy, almost spreadable like butter. “You can almost spread it like on bread,” said study author Emilia Di Lorenzo from the University of Naples Federico II.

While the technique requires more time in the kitchen compared to standard hard-boiled eggs, food scientists believe the texture of the eggs could make the effort worthwhile. Joanne Slavin from the University of Minnesota, who was not involved in the study, emphasized that the slower process results in a better outcome.

The study, published in the journal *Communications Engineering*, used a panel of eight tasters to compare the new method’s eggs with traditional ones. The results highlight a potential game-changer in egg preparation for those willing to spend a bit more time in the kitchen. Despite the soaring egg prices in the U.S. due to a bird flu outbreak, this research could give egg enthusiasts a new way to enjoy their favorite dish. As Gregory Weiss, a chemist at the University of California, Irvine, noted, "You could definitely do this at home with half a dozen eggs or so."