Scientists Discover How to Boil Eggs Perfectly Every Time – Here’s How to Make It Work.
Hard-boiled eggs may be one of the easiest foods to make, but they’re also one of the hardest to make. (There’s a reason you see so many hard-boiled egg tips!) Getting an egg to the perfect doneness and easy peeling can take a lot of trial and error, and it seems a little bit of luck.
But scientists believe they may have solved the mystery of how to make the perfect hard-boiled egg, with a soft, fluffy yolk and a firm (but not too hard!) white. Here’s how to boil an egg the science of hard-boiled eggs.
Scientific Tips for Hard-Boiling Eggs
Scientists have discovered a way to hard-boil eggs to get a soft yolk and a firm white using a method called “intermittent boiling”.
1. Prepare eggs and water.
- Put freshly-frozen eggs in warm water to prevent the shells from cracking due to rapid heat changes.
- Bring water to a boil in a pot.
2. Boil eggs in batches.
- Boil the eggs in boiling water for 2 minutes.
- Transfer the eggs to immerse in water at 30.5 degrees Celsius for about 2 minutes.
- Repeat steps 1 and 2 for a total of 32 minutes.
3. Precautions
- The warm water temperature must be constantly controlled because hot eggs cause the water temperature to rise rapidly.
- Use enough water to completely cover the eggs so that they cook evenly.
The result of a “perfect” hard-boiled egg
After following the steps of alternating hot and cold water boiling and monitoring the สนใจสมัคร? คลิกที่นี่เพื่อเริ่มต้น temperature for 32 minutes, the results were impressive. The eggs that were soaked in room temperature water (about 25 degrees Celsius) for the last 2 minutes of boiling cooled down and were ready to peel as soon as the time was up. And amazingly, the shells came off very easily. Almost in one piece without any effort (normally, when peeling hard-boiled eggs, the egg white tends to stick to the shell and come off with it, no matter which method is used).
Summary of results:
- The eggshell is very easy to peel, almost coming off in one piece.
- The egg white is cooked just right, not hard or tough.
- The egg yolk is soft and smooth, not dry.
The taste and texture of a “perfect” hard-boiled egg
So what about the taste and texture of these hard-boiled eggs? When peeled, the eggs are a bit softer than traditional hard-boiled eggs, but when cut open, you can clearly see that the eggs are cooked to perfection: the whites are soft but firm (no rubbery texture!), and the yolks are soft and delicious. In short, these might be some of the best hard-boiled eggs I’ve ever eaten.
Summary of taste and texture results
- egg white:
- Soft but firm, not sticky like rubber.
- Cooked just right, not too hard
- yolk:
- Soft and smooth, not dry
- Tastes delicious
Note:
- Eggs cooked this way have a different texture than traditional hard-boiled eggs.
- The flavor of the egg yolk is particularly rich and delicious.