The perfect boiled egg

LastManStanding

LastManStanding

Well-known member
A group of Italian scientists have concluded in a research that the best way to boil an egg to the perfect texture takes 32 minutes. It's done by placing the egg in boiling water and cold water alternately, 2 minutes in each.
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www.nature.com

Periodic cooking of eggs - Communications Engineering

Emilia Di Lorenzo and colleagues propose an approach to address the energy transport problem of cooking the albumen and yolk of a boiled egg at their optimal temperatures without separation. By alternating immersion in boiling water and water at 30∘C, the researchers achieve a fully set albumen...
www.nature.com www.nature.com

Periodic cooking of eggs Published: 06 February 2025
Emilia Di Lorenzo, Francesca Romano, Lidia Ciriaco, Nunzia Iaccarino, Luana Izzo, Antonio Randazzo,

Abstract​

Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using periodic boundary conditions in the energy transport problem. Through mathematical modeling and subsequent simulation, we are able to design the novel cooking method, namely periodic cooking. Comparison with established egg cooking procedures through a plethora of characterization techniques, including Sensory Analysis, Texture Profile Analysis and FT-IR spectroscopy, confirms the different cooking extents and the different variations in protein denaturation with the novel approach. The method not only optimizes egg texture and nutrients, but also holds promise for innovative culinary applications and materials treatment.

Conclusions​

It appears that the design of the novel cooking method, namely periodic cooking, was carried out successfully. Designing of the process and subsequent simulation proved fundamental in the understanding of the physics behind the cooking of an egg and allowed us to finely tune the process parameters with respect to our objective, i.e., having two different, optimal, temperatures in the two phases of the egg. Simulated results proved to be consistent with the results of cooking experiments, and the FT-IR spectra measurements corroborated them, proving the different extent of protein denaturation (and consequent thickening and gelation) with different cooking methods (namely, hard-boiling, soft-boiling, sous vide and periodic cooking). ... contd

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I steam my eggs. steam is the same temperature every time. if I boil eggs, the timing changes if I I am cooking one egg or six eggs. so steam works for me. same cooking duration, no matter how many eggs I need to cook. in my kitchen, six minutes exactly gets me a perfect soft boiled egg. 14 is a full hard, but no sulphur gray streaks.
 
Hobieperson said:
I steam my eggs. steam is the same temperature every time. if I boil eggs, the timing changes if I I am cooking one egg or six eggs. so steam works for me. same cooking duration, no matter how many eggs I need to cook. in my kitchen, six minutes exactly gets me a perfect soft boiled egg. 14 is a full hard, but no sulphur gray streaks.
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I've steamed “hard-boiled” eggs in my Instant Pot. Comes out nice, peels easily. BUT I can boil perfect eggs on stove in less time than it takes to come up to pressure, cook, and pressure release.
 
I put cold eggs from the fridge in a pot, then cover them with water and a sprinkle of salt. Bring to a boil, then lower it to a gentle simmer for seven minutes. Then, after the seven minutes, I turn off the fire and let them sit for two more minutes in the pot. After the two minutes, I drained the water, tap the flat end of the egg to crack the shell. Then run cold water over the eggs until I can hold one in my hand comfortably without burning myself.
 
lilbopeep said:
I put cold eggs from the fridge in a pot, then cover them with water and a sprinkle of salt. Bring to a boil, then lower it to a gentle simmer for seven minutes. Then, after the seven minutes, I turn off the fire and let them sit for two more minutes in the pot. After the two minutes, I drained the water, tap the flat end of the egg to crack the shell. Then run cold water over the eggs until I can hold one in my hand comfortably without burning myself.
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I do something similar. I cover the eggs in water and bring to a boil on the induction stovetop (2minutes), turn off the heat and cover for 13 minutes and into the ice bath. Fresh or not, I still get a random egg that peels like shti.
 
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