A new study published in the journal Food Chemistry details a revolutionary method for boiling eggs that produces a perfectly cooked yolk with a creamy texture and fully set whites. This method, dubbed 'periodic cooking,' involves cycling eggs between boiling and lukewarm water, ensuring even and optimal cooking throughout.
Researchers in Italy have developed a novel technique for boiling eggs that produces a perfectly cooked yolk with a creamy texture and fully set whites. This method, dubbed ' periodic cooking ,' involves transferring eggs in a steamer basket every two minutes between two bowls of water — one boiling and the other lukewarm at 86 degrees Fahrenheit (30 degrees Celsius) — for a total of 32 minutes before cooling under running water and peeling.
The researchers discovered that by cycling the eggs between hot and lukewarm water, they could achieve a balance between the cooking temperatures of the yolk and the white. Traditional hard-boiling methods often result in a chalky yolk or jelly-like, undercooked whites.
Boiled Eggs Periodic Cooking Food Science Culinary Techniques Egg Yolk
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