Scientists have developed a new formula for the perfect boiled egg. What does this method involve?

Scientists are restless – they have set out to invent a better way to boil eggs. You can recreate this method in a regular kitchen with just eggs, two pots of water, and patience.

A new technique for optimal cooking of chicken eggs—both the white and the yolk—was published in the journal Communications Engineering. This approach, called "periodic boiling," allows for a uniformly cooked egg with a higher nutrient content than traditionally boiled or sous-vide eggs.

Typically, egg whites are cooked at 85°C, while yolks are cooked at 65°C. However, standard boiling at 100°C results in an overly firm yolk, while cooking in a water bath at 60–70°C leaves the white undercooked.

Pellegrin Musto and his colleagues proposed an innovative approach: alternating the egg's exposure between a pot of boiling water (100°C) and a container with water at 30°C, moving every 2 minutes for a total of 32 minutes.

After simulating this process using computational fluid dynamics, the method was tested in real conditions. The analysis of the fully cooked eggs included assessments of their texture, flavor properties, and chemical composition through nuclear magnetic resonance and mass spectrometry.

Eggs cooked using this method had a soft yolk similar to that prepared by sous-vide, while the white had a texture between that of poached and soft-boiled eggs. Chemical analysis revealed an increased level of polyphenols, which possess important health benefits.

Previously, "Telegraph" reported that scientists managed to unroll a scroll that nearly burned to ashes in Pompeii thanks to X-rays. It was found at a villa that may have belonged to Julius Caesar's father-in-law.