Researchers have developed a new method for boiling eggs that produces a velvety yolk and a soft, solid white. The technique, called periodic cooking, involves transferring eggs between boiling and lukewarm water every two minutes for a total of 32 minutes.
Scientists say they've cracked the code for boiling the perfect egg.It's a recipe you can test for yourself — though the timing isn't ideal with soaring egg prices in the United States from a bird flu outbreak.The perfect boiled egg has a velvety yolk paired with a soft, solid white.Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white.
“You could definitely do this at home with half a dozen eggs or so,' said Gregory Weiss, a chemist at the University of California, Irvine, who was not involved with the research.In the method proposed by the researchers, dubbed periodic cooking, the egg whites heated and cooled until fully set. The yolk, on the other hand, held firm at a constant temperature and cooked until creamy.
FOODSCIENCE COOKING EGGS RESEARCH TECHNOLOGY
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