Join CNN’s Wonder Theory science newsletter to stay updated on the latest discoveries and scientific breakthroughs. Even if you believe you have mastered the art of boiling eggs, there’s a chance you haven’t quite achieved perfection.
Boiling an egg to perfection can be tricky due to the distinct compositions of the egg white (albumen) and yolk, which require different cooking temperatures for ideal taste and consistency. However, scientists claim to have cracked the code with a new technique called periodic cooking. This innovative method involves alternating the eggs between hot and lukewarm water cycles to cook the albumen and yolk simultaneously without separating them.
According to a recent study published in Communications Engineering, periodic cooking not only results in the perfect texture and flavor for both parts of the egg but also helps the egg retain maximum nutrients and health benefits compared to traditional methods like hard-boiling or sous vide.
Micah Siva, a registered dietitian and recipe writer from San Francisco, commented that this scientific approach to cooking aligns well with the principles of food preparation. The key is to adjust cooking temperature based on the protein structures in the egg to enhance its quality.
The best part? You can try periodic cooking at home. Lead author of the study, Dr. Ernesto Di Maio, conducted the experiment in his own kitchen without any specialized equipment. All you need is 32 minutes and a little patience to achieve the perfect boiled egg.
The research team didn’t rely on trial and error but instead used mathematical models and simulations to determine the optimal cooking conditions for both the albumen and yolk. By considering factors such as water temperature and density, they were able to decide the timing for switching the eggs between hot and lukewarm water cycles.
In their experiment, the team compared traditional methods like hard-boiling, soft-boiling, and sous vide with the new periodic cooking technique. A total of 160 eggs were cooked, with 40 eggs used for each cooking method, to observe temperature profiles, texture, and nutrient retention.
So if you want to elevate your boiled egg game, consider giving periodic cooking a try based on this innovative scientific approach.
In the study of the periodic method of egg cooking, scientists engaged in a unique process where the eggs were alternately submerged in boiling water at 100 degrees Celsius (212 degrees Fahrenheit) and lukewarm water at 30 degrees Celsius (86 degrees Fahrenheit) for two minutes each. This alternating cycle was repeated a total of eight times, resulting in a cooking time of 32 minutes.
Unlike the traditional cooking methods that led to a gradual increase in internal temperatures within the egg, the periodic method demonstrated a fascinating phenomenon. It maintained a consistent yolk temperature of 67 degrees Celsius (152.6 degrees Fahrenheit) while the albumen, or egg white, achieved temperatures ranging from 87 to 100 degrees Celsius (188.6 to 212 degrees Fahrenheit) in the hot water and 30 to 55 degrees Celsius (86 to 131 degrees Fahrenheit) in the lukewarm water.
This dynamic heat distribution played a crucial role in allowing both the albumen and yolk to attain their desired textures and consistencies, as highlighted by Di Maio. While acknowledging the intriguing nature of periodic cooking, Siva expressed reservations about investing 32 minutes in cooking a single egg, especially in today’s fast-paced world where time is often a scarce commodity.
In their research, the scientists not only visually observed differences in the cooked eggs but also conducted a comprehensive analysis involving texture profiling and sensory evaluations to assess various attributes such as consistency, color, texture, and taste. The sensory analysis, focusing on texture and taste, offered valuable insights into what individuals could expect when experimenting with periodic cooking.
The findings indicated that the albumen of eggs cooked periodically exhibited a texture akin to soft-boiled eggs, while the yolk closely resembled eggs cooked using the sous vide method. Di Maio specifically noted the excellent balance of solid and liquid in the periodically cooked egg yolks, giving them a jelly-like consistency, while the albumen was described as well-set without being overly firm or transparent.
Sharing the periodically cooked eggs with friends and family, Di Maio observed their amazement at the contrasting textures of the albumen and yolk, a characteristic not easily achieved through conventional cooking methods. However, a word of caution was extended to those considering trying periodic cooking at home, as consuming raw or undercooked eggs can pose health risks, particularly for individuals with compromised immune systems or certain medical conditions.
Intrigued by the protein denaturation effects of the periodic cooking method, the researchers delved into assessing the levels of polyphenols and amino acids present in the egg yolks, as these components offer essential nutrients. Remarkably, periodic cooking was found to preserve the highest levels of polyphenols compared to other cooking techniques, with polyphenols being known for their anti-inflammatory and antioxidant properties that can aid in disease prevention, including prostate and breast cancer.
While acknowledging minimal changes in nutrient composition with the periodic method, Siva emphasized that eggs remain a valuable source of protein and healthy fats regardless of the
