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Do you like boiled eggs? For most people, this is the easiest and quickest food to prepare. But the surprising thing is that many people are not able to boil eggs properly. Some boil it too much, while some’s egg remains undercooked. In such a situation, the question arises whether there is really any perfect way to boil eggs? Let us tell you what is the perfect method for this. Boiling an egg seems very easy, but getting the right texture is not that easy. Often the yolk becomes dry and powdery, while the egg white remains sticky. The reason for this is that the egg yolk and white cook at different temperatures and it is difficult to strike the right balance between the two. But now new research has revealed a method of boiling eggs, which can provide a solution to this old problem.
Why is it difficult to boil an egg?
Egg has two main parts, yolk and white. The yolk cooks at around 65 degrees Celsius, while the white requires a temperature of around 85 degrees Celsius. Usually, when eggs are boiled at 100 degrees Celsius, the white gets cooked properly but the yolk becomes hard. Whereas, if cooked at a lower temperature, the yolk remains soft and the white undercooked.
Scientific method of boiling eggs
The research team led by Pellegrino Musto, a scientist at the National Research Council of Italy, has described a new method called periodic cooking. In this method, eggs are cooked at different temperatures for a total of 32 minutes. During this period, the egg is sometimes kept in boiling water at 100 degrees Celsius and sometimes in lukewarm water around 30 degrees Celsius. Through this process, the temperature of the yolk remains constant at about 67 degrees Celsius, while the white passes through different temperatures. The result is that the yolk remains creamy and soft and the white cooks well, neither too hard nor sticky. Researchers examined the texture, taste and chemical structure of eggs using modern techniques and found that this method gives better results than traditional boiling.
Does it also have benefits?
This method is considered beneficial not only in taste but also in terms of health. Research has found that eggs cooked in this manner have higher amounts of polyphenols. Polyphenols are micronutrients that have antioxidant and anti-inflammatory properties. According to a study, people whose diet contains more polyphenols have lower risk of heart disease, cancer and neurodegenerative diseases.
