Italian scientists have found a new way to cook eggs in their shells, claiming this method not only achieves perfect results but also enhances their nutritional value. The technique, detailed in the journal Communications Engineering, involves moving an egg between boiling water and cooler water every two minutes over 32 minutes. This approach tackles a key challenge: the ideal cooking temperatures for egg whites and yolks differ significantly.
While egg whites cook best at 85°C, yolks prefer 65°C. This periodic method allows both to cook properly. Researchers were surprised to find this technique also leads to higher polyphenol levels—micronutrients linked to reducing the risk of many chronic diseases. Lead author Emilia Di Lorenzo suspects this might be due to the specific temperatures that break down proteins in the egg.
The idea for this egg cooking method sparked when co-author Ernesto Di Maio pondered how his materials science skills could solve the age-old problem of cooking eggs in their shells while hanging out with a friend. The team’s thermal models showed that cycling the egg between hot and cool water could keep the yolk stable at 67°C while allowing the whites to experience varying temperatures.
This isn’t the first attempt at perfecting boiled eggs. The Japanese method called onsen tomago cooks eggs in hot springs at temperatures between 63°C and 70°C, creating a creamy texture. A different French technique, the 65°C egg developed by Hervé This, cooks vacuum-sealed eggs in 65°C water for a custard-like consistency but doesn’t fully set the whites.
In a taste test comparing the new periodic method to other styles, the periodic egg produced whites similar to soft-boiled eggs and yolks like the 6X method, although the latter takes much longer to cook. Interestingly, Hervé This, the creator of the 6X egg, has critiqued the new method, suggesting it’s not groundbreaking and could be less practical compared to other methods that can easily be performed in a household kitchen.
This innovative cooking approach not only shows promise for egg lovers but also highlights the ongoing exploration of food science. As scientists continue to unravel the mysteries of cooking, we may see more exciting developments like this one in the future.
