Food / Innovation: Scientists unveil the perfect way to boil an egg – But it takes 30 minutes

Boiling an egg to perfection has long been a culinary challenge, but scientists may have finally cracked the code. Researchers led by Pellegrino Musto of Italy’s National Research Council have developed a method that ensures a soft, runny yolk and a firm, tender white – though it requires 32 minutes of meticulous effort.

The breakthrough technique, called « periodic cooking, » involves alternating the egg between boiling water (100°C) and a lukewarm bowl (30°C) every two minutes.

This precise process ensures the yolk cooks at an ideal 67°C, while the white reaches the perfect consistency without becoming slimy.

Using advanced tools like Nuclear Magnetic Resonance and High-Resolution Mass Spectrometry, the team confirmed that periodically cooked eggs not only taste better but are also healthier.

The yolks contain higher levels of polyphenols, micronutrients known for their antioxidant and anti-inflammatory benefits, which are linked to reduced risks of heart disease, cancer, and neurodegenerative conditions.

While the method may be too time-intensive for casual home cooks, the results are unparalleled.

The egg boasts a sous vide-like runny yolk paired with a traditionally soft-boiled white, offering the best of both worlds.

So, if you’re willing to invest the time, this scientifically perfected egg could elevate your breakfast game – and your health.