Scientists have devised a new method for achieving the ideal boiled egg, as detailed in a recent study published in Communications Engineering. Researchers investigated the complexities of egg boiling, noting that the yolk and white solidify at different temperatures. Traditional methods often result in chalky yolks or undercooked whites. By employing mathematical modeling, researchers determined a new technique called periodic cooking. This approach involves transferring eggs between two water baths—one at a boiling temperature and another at 30 degrees Celsius—every two minutes for a total of 32 minutes before cooling under running water. The study, conducted by a team of scientists who tested hundreds of eggs, provides a systematic process for ensuring a velvety yolk and firm white, eliminating inconsistencies found in conventional boiling techniques.

The periodic cooking method allows for a gradual and controlled transformation of the egg’s internal structure. Unlike traditional boiling, where heat distribution is uneven, this technique enables a uniform transition from liquid to gel-like states before reaching complete solidification. According to the research team, chemical analyses confirmed the efficacy of this process, with a panel of eight tasters preferring the refined texture over standard boiling methods. While the process requires additional time, experts suggest that the superior consistency of the egg may justify the effort. Food scientist Joanne Slavin from the University of Minnesota, who was not involved in the study, commented that the extended cooking duration results in a more desirable outcome. With egg prices rising due to avian influenza outbreaks, this meticulous approach may not be practical for everyday use, but it introduces a novel perspective on optimizing culinary techniques.