If you thought boiling an egg was simple, think again.
According to scientists from Naples, there’s a precise, scientific formula for achieving egg perfection — but it’s far from the usual 5, 7, or even 10-minute boiling times.
The "Periodic Cooking" Method
Published in Nature Communications and reported by Freundin, the study introduces a revolutionary technique called "periodic cooking."
Unlike traditional methods, this process takes a full 32 minutes and requires two pots of water at different temperatures.
Here’s how it works:
The first pot contains boiling water at 100°C (212°F).
The second pot holds cool water at 30°C (86°F).
The egg must be at room temperature before cooking.
Now comes the tricky part:
Start by placing the egg in the boiling water for exactly two minutes.
Quickly transfer it to the 30°C water for another two minutes.
Repeat this cycle eight times—for a total of 32 minutes.
Why Does This Work?
According to the researchers, this method perfectly balances heat penetration.
By alternating between hot and cool water, the egg white reaches 87-100°C, while the yolk stabilizes at a constant 67°C—creating the ultimate soft-boiled egg with rich flavor and ideal texture.
Scientists claim this technique results in:
A perfectly soft-boiled egg—not too runny, not too firm.
Superior taste—a more delicate and refined flavor.
Better nutritional value—preserving more proteins and nutrients.
Let’s be real — most people won’t spend half an hour making an egg.
But for perfectionists, food scientists, or those who love experimenting in the kitchen, this could be the ultimate way to cook an egg.
Would you try it? Or will you stick to the classic method?
