Most people think that cooking an egg is one of the easiest culinary tasks, but in reality, it is one of the easiest foods to ruin. The fine line between a dry, crumbly yolk and a runny, slippery egg white is very thin, and nearly every recipe that includes a hard-boiled egg suggests a different cooking time.
The challenge lies in the fact that the yolk and the egg white cook at different temperatures. The yolk solidifies at 65°C (149°F), while the egg white requires a slightly higher temperature: 85°C (185°F), to be exact. When an egg is boiled at 100°C (212°F), the white quickly becomes soft and firm, while the yolk turns completely hard, which may be disappointing, especially if you were aiming for a soft-boiled egg.
To resolve this cooking dilemma, researchers have identified the optimal method for boiling an egg. Moreover, their findings suggest that the results are not only tastier but also healthier.
In a new study led by Pellegrino Musto, a scientist at Italy's National Research Council, researchers simulated the process of cooking an egg using computational fluid dynamics, a scientific approach that utilizes computer simulations to predict how liquids and gases flow based on physical laws such as mass conservation, motion, and energy.
The simulations suggested a novel cooking method that is likely unfamiliar to most chefs and home cooks but could yield superior results. The approach, referred to by the researchers as "cyclical cooking," involves alternating between boiling the egg in 100°C water and placing it in a lukewarm 30°C (86°F) water bath. For optimal results, the egg should be transferred between these two temperatures every two minutes for a total of 32 minutes.
For those willing to put in the effort, the reward is well worth it. The researchers analyzed the texture and chemical composition of eggs cooked using this cyclical method and found that they had a soft yolk. The egg white was neither liquid nor undercooked but had a consistency similar to that of a traditional soft-boiled egg. According to the study's authors, this is likely because while the egg white fluctuated between 35°C and 100°C during cooking, the yolk maintained a steady temperature of 67°C (153°F) throughout the process.
Chemical analysis revealed that eggs cooked using the cyclical method contained higher levels of polyphenols, a group of micronutrients primarily found in plants that are praised for their health benefits, compared to eggs cooked using other methods. These compounds are known for their antioxidant and anti-inflammatory properties. Epidemiological studies suggest that a diet rich in polyphenols is associated with a lower risk of cardiovascular disease, certain types of cancer, and neurodegenerative diseases.
