Scientists have come up with the ideal method for making soft boiled eggs, which allows you to obtain a perfect luscious yolk with a soft, yet firm white. The new method is called 'periodic boiling' and consists of moving the egg every two minutes between two baths of water: one with boiling water and the other with warm water at 30°C. Then the egg is cooled under running water after 32 minutes of this treatment.
"You can definitely try doing this at home," noted Gregory Wyss, a chemist from the University of California in Irvine, who did not participate in the study. Researcher Emilia Di Lorenco from the University of Neapoli Federico II pointed out that this technique allows the egg white to gradually coagulate, leaving the yolk creamy and soft.
To confirm their results, the researchers analyzed the chemical composition of the egg and conducted tasting, comparing their method with traditional egg boiling methods. As a result of the experiment, they managed to achieve the ideal combination of textures of the white and yolk.
The main problem with boiling eggs lies in the fact that the yolk coagulates at a lower temperature than the white. Overcooking can lead to a crumbly yolk, while undercooked whites remain jelly-like.
To address this issue, the scientists tested hundreds of eggs and used mathematical models to understand the thermal transfer and the process of transforming the components of the egg from liquid to solid state. Although the new method requires more time than traditional boiling, food specialist Joenn Slevin from the University of Minnesota believes that the improved texture is worth the extra effort.
"It is a slower process, but in the end, the best product is obtained," the researcher emphasized.