• EXPLORE FURTHER: Bizarre and brilliant methods folks use to spice up their cuppa-tea

It is among the simplest tasks you can perform in the kitchen.

However, it seems you have likely been boiling your eggs incorrectly this whole time.

Researchers have determined the optimal method for boiling an egg uniformly, ensuring the yolk turns out perfectly smooth and creamy while the egg whites remain firm enough and not overly runny.

The sole drawback for those accustomed to a speedy six-minute softly boiled egg is that this new technique requires more than 30 minutes.

Material engineers in Italy went through 300 eggs attempting to discover the ideal method for boiling one with perfect texture, flavor, and nutritional value.

They were contrasting a hard-boiled egg, a soft-boiled egg, the 'sous vide' method favored by upscale eateries, along with an entirely new approach.

This method involves alternately submerging an egg eight times between a pot of boiling water and a bowl of cold water, reportedly reaching perfection as per the experts.

This solves the issue of having a perfectly cooked yolk alongside undercooked egg whites, which occurs when eggs are boiled within their shells.

Scientists successfully heated the egg whites to an ideal temperature of 85°C, and nearly achieved the perfect temperature for the yolks at 65°C.

The trick lies in continuously taking the egg out of the boiling water and submerging it in cold water, which prevents the yolk from turning hard and firm. Meanwhile, this process allows the egg whites to be slowly cooked until they have just the right amount of texture.

Professor Ernesto Di Maio, the lead researcher from the University of Naples Federico II who typically focuses on plastics, developed the 'periodic cooking' method and prepared all 300 eggs in his own kitchen at home.

He stated: "I believed that the methods utilized in materials science could create the ideal egg, and indeed, the outcome turned out to be exquisite."

I have convinced 50 members of my family and circle of friends to enjoy eggs prepared this way, which we seasoned with lemon and pepper at our laboratory’s Christmas party.

It might take approximately 32 minutes to prepare this specific egg dish, and I realize that many individuals may not have the available time; however, I genuinely believe it’s worthwhile for those dear to you, instead of serving them incorrectly cooked eggs.

The research aimed to enhance 'sous vide' eggs, which are cooked for a minimum of one hour at consistent low temperatures, usually ranging from 60°C to 70°C, resulting in yolks with a smooth consistency.

According to Professor Di Maio, the problem lies in the fact that the egg whites are undercooked, appearing translucent and far too liquidy.

The group, headed by a scientist who later turned out to dislike eggs, utilized advanced mathematical modeling techniques to determine the optimal method for cooking them.

They subsequently experimented with these methods, employing three different approaches involving directing light beams at eggs to assess both their level of cooking and nutritional content.

In the meantime, eight skilled tasters evaluated hard-boiled, soft-boiled, Sous Vide, and intermittently cooked eggs, assessing attributes such as color, meltability, and softness.

The findings, detailed in the journal Communications Engineering, revealed that an egg prepared with the periodic method exhibited a yolk that was both sweeter and saltier compared to one that was softly boiled.

The consistency of the yolk closely resembled that of a sous vide egg, yet the egg white was noticeably firmer, less translucent, and not as moist.

Its texture was midway between a sous vide egg and a softly boiled one.

Professor Di Maio stated: "This egg spreads more easily on toast compared to a sous vide egg, which tends to be absorbed by the bread."

However, it is still not appropriate to serve it in an eggcup and eat it with toast soldiers, as this would necessitate a softly boiled egg.

The novel method proved superior in enhancing the nutritional value of eggs compared to the other three techniques, though researchers indicate that additional studies are necessary to uncover the underlying reasons for these findings.

The temperatures within the intermittently cooked egg whites fluctuated between 35°C and 100°C throughout the process, whereas the yolks reached and maintained a temperature of 67°C.

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