Scientists say they broke the symbol to boil the ideal eggs.
It is a recipe that you can test for yourself – although timing is not perfect with the high prices of eggs in the United States from the outbreak of bird flu.
The perfect boiled eggs contain velvety yolks associated with a fine white.
Achieving this balance can be a challenge because the yolk yolk is cooked at a temperature less than eggs. The boiling of a solid egg can lead to a chalk yolk, while low and slow cooking can produce white -like white.
This image, presented by researchers in February 2025, shows the results of different methods of boiling eggs, with a new technology called “periodic cooking” on the right.
Emilia de Lorenzo, Ernesto de May via AP
The researchers cook hundreds of eggs and used mathematics to treat this gonorrhea. One equation took how the heat moves between the hot surface and the eggs; Others have acquired how egg contents from liquid turns to solid with a gel -like condition between them.
Their final recipe includes the transfer of eggs in a steam basket every two minutes between two heroes of the water – one boiling and the other is lukewarm at 86 degrees Fahrenheit (30 ° C) – for 32 minutes before cooling under running water and peeling.
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“You can definitely do this at home with half a scale of eggs or so,” said Gregory Weiss, a chemist at the University of California, Irvin, who did not participate in the research.
In the way the researchers suggested, they are called periodic cooking, egg whites are heated and cooled until they are fully seized. The egg yolk, on the other hand, holds a company at a fixed temperature and cook them until creamy.
“You can publish it almost, like bread,” said study author Emilia de Lorenzo of Napoli Federico II University.
To emphasize that they were a new thing, the researchers tested the chemical makeup of the prepared eggs and served it in an eight -saudged plate alongside traditional boiled eggs.
The research was published on Thursday in the magazine Communications Engineering.
Joan Slavin, the food scientist Joan Slavin of the University of Minnesota, said this new technology may mean more time in the kitchen compared to standard boiled eggs. But a mixture of texture on the tongue can be worth extra time.
“This is a slower process for a better result,” said Slavin, who had no role in the study.
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