Boiling an egg may seem simple, but achieving the perfect balance between a firm white and a runny yolk has always been a challenge.
Now, scientists say they’ve cracked the secret—but their method takes an astonishing 32 minutes!
A research team led by Pellegrino Musto at Italy’s National Research Council used advanced computer simulations to develop a revolutionary egg-boiling technique called periodic cooking.
Instead of leaving the egg in boiling water for a few minutes, this method requires moving it between boiling water (100°C) and lukewarm water (30°C) every two minutes for half an hour.
The result? A perfectly soft yolk at a steady 67°C (153°F), while the white reaches just the right texture—firm but not rubbery.
Scientists also found that eggs cooked this way contained more polyphenols, natural compounds with antioxidant and anti-inflammatory properties linked to health benefits like reduced risk of heart disease and cancer.
While this method isn’t the quickest, researchers say it could be the key to the ultimate boiled egg experience. Would you try it?
