The secret to the perfect boiled egg « Euro Weekly News

Achieve the perfect boiled egg with a creamy yolk using the 32-minute scientific method – a delightful addition to your avocado toast
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For those who love a perfectly boiled egg, there’s good news: scientists believe they’ve cracked the code.

Forget rubbery whites and overcooked yolks; Italian researchers have developed a method to deliver eggs with creamy yolks and soft, yet firm whites.

But there’s a catch – achieving perfection takes a bit more time and effort than your average boiling routine.

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The Science behind the perfect boiled egg

Cooking an egg might seem simple, but anyone who has tried knows the frustration of undercooked whites or a yolk that’s gone chalky. The problem lies in the fact that the yolk and white require different cooking temperatures.

Enter the scientists from the University of Naples Federico II, who approached this culinary conundrum with precision. They experimented with hundreds of eggs, using equations to study how heat transforms the proteins inside.

The result? A process called periodic cooking that alternates between high and low temperatures to get the best of both worlds.

Mastering the 32-minute method for perfect boiled eggs

If you’re willing to invest some time in the kitchen, here’s their step-by-step method:

1. Fill one pot with boiling water (100°C) and another with lukewarm water (30°C).
2. Place your eggs in a steamer basket and transfer them between the two pots every two minutes.
3. Repeat the process for 32 minutes, then cool the eggs under running water before peeling.

The result? Whites that are fully set without overcooking the yolk, which remains velvety and spreadable. As study author Emilia Di Lorenzo explains, “You can almost spread it, like on bread.”

Is the 32-minute egg method worth the effort?

For those who value the perfect texture and taste, the answer might be yes. While the method is more time-intensive than simply boiling an egg for 10 minutes, food scientists argue the outcome is well worth the patience.

“You could absolutely try this at home,” says Gregory Weiss, a chemist at the University of California, who wasn’t involved in the study.

So, if you’re an egg enthusiast looking for a kitchen challenge, this scientific method might just transform your breakfast game. Why settle for ordinary when you can have extraordinary?

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