Cooking a perfectly boiled egg has long been a culinary challenge, but scientists now claim to have found the ideal method – and it takes an astonishing 32 minutes.
Researchers at Italy’s National Research Council in Pozzuoli have discovered a new cooking technique that ensures a creamy, runny yolk while achieving a firm, tender white. Their findings, published in a scientific paper, suggest that conventional boiling methods force a compromise between the yolk and white, which cook at different temperatures.
The Science Behind the Perfect Egg
The challenge lies in the fact that egg yolks solidify at 65°C (149°F), while the egg white requires a higher temperature of 85°C (185°F) to cook properly. Traditional boiling methods at 100°C (212°F) often leave the yolk overcooked and crumbly. Meanwhile, the sous vide method—where eggs are cooked in a water bath at 60-70°C (140-158°F) for an hour—produces a runny yolk but often leaves the white undercooked and slimy.
To solve this problem, researchers used computational fluid dynamics (CFD) to simulate the cooking process. This led them to a new technique called “periodic cooking,” which involves alternating the egg between boiling water at 100°C (212°F) and lukewarm water at 30°C (86°F) every two minutes for a total of 32 minutes.
Exceptional Results – and a Surprising Health Boost
When tested in real life, the periodic cooking method produced the best of both worlds—a rich, velvety yolk with a soft but fully cooked white. The team confirmed the results using Nuclear Magnetic Resonance (NMR) and High-Resolution Mass Spectrometry (HRMS) to analyze the egg’s texture and chemical structure.
Beyond taste and texture, the study revealed a surprising health benefit—eggs cooked with this method contained higher levels of polyphenols, micronutrients known for their antioxidant and anti-inflammatory properties. Polyphenols, typically found in plants, have been linked to reduced risks of heart disease, cancer, and neurodegenerative conditions.
Not for the Impatient Cook
Despite its benefits, the new method may not be practical for casual home cooks. The process requires constant supervision, making it less convenient than traditional boiling or sous vide cooking. However, for those willing to put in the effort, the reward is a perfectly cooked, healthier egg.
With this groundbreaking discovery, science has once again cracked a centuries-old kitchen dilemma—proving that sometimes, perfection is worth the wait.
