All jokes about the cost of eggs aside, we finally know how to make the perfect hard-boiled egg. Amid high egg prices due to a bird flu outbreak and following an election where “egg-flation” was a crucial issue, The Associated Press says, “scientists... cracked the code” for an ideal boil. In order to achieve eggcellence, scientists cooked hundreds of eggs to achieve the ideal “velvety yolk” and “sold white” characteristic of the perfect hard-boiled egg. The ideal combination is hard to boil because yolks and whites cook at different temperatures. In the end, researchers discovered that the best method was to transfer the eggs between two containers of water every two minutes for 32 minutes. One container was boiling while the other was 86 degrees Fahrenheit, or 30 degrees Celsius. The eggs are then cooled under running water and peeled. The new method, which the researchers call “periodic cooking,” was taste tested alongside traditional boiled eggs. Their research was released in the journal Communications Engineering on Thursday.
Read it at Associated Press
