32 minutes for the perfect boiled egg

SatNavSaysStraightOn

SatNavSaysStraightOn

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It's quite interesting what comes your way from time to time...

Periodic cooking of eggs - Communications Engineering

Scientists have cracked the perfect way to boil an egg – astonishingly, it takes half an hour.

The perfect, but slow, way to boil an egg - according to science

The approach, which the authors call periodic cooking, involves alternating between cooking the egg in a pan of boiling water kept at 100C (212F), and placing it into a luke-warm bowl kept at 30C (86F). To get the best results, the egg must be transferred between the two temperatures every two minutes for a total duration of 32 minutes, so it is probably not best suited to home cooks who like to dip in and out of the kitchen leaving their egg unsupervised.
Click to expand...
 
I was reading the first article thinking I really hope this is a students phd work because otherwise this big brain is wasting an awful lot of energy and resources researching to tell us how best to boil and egg 😬
Hopefully the applications the methodology has after this point will be more useful.
Or perhaps Heston will start doing eggs for breakfast 😝

Like everyone else I think I’ll stick to my current poaching method for the easiest combo 😂
 
SatNavSaysStraightOn said:
It's quite interesting what comes your way from time to time...

Periodic cooking of eggs - Communications Engineering

Scientists have cracked the perfect way to boil an egg – astonishingly, it takes half an hour.

The perfect, but slow, way to boil an egg - according to science
Click to expand...
I saw the article but did not read it. I don't eat eggs anymore but I make them for my family. The best way to cook an egg, in my opinion, is to fry it in a hot pan with a sprinkle of water. They steam while they fry. Perfect every time and takes a few minutes!
 
I just read something (somewhere?) which said we've all got it wrong. The scientists were working on the two layer thing, or something like that, and since eggs have the albumen inside and a thin skin underneath the egg, that was the objective; to see how two different layers reacted.
( As you can tell, I didn't really understand the article :hyper: :hyper: :D) The experiment was not so much how to boil an egg as how the layers react.
 
Found it:
"the intent of the research was focused on..., no matter what method someone uses to cook an egg, ... eggs have two different layers with two different materials so the layers will cook at different rates. This research lab researches the physics of manipulating the characteristics of multi-layered materials, so they decided to have some fun... and see if they could cook both the whites and yolk of the egg at the same rate without separation."
 
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