The best way to boil an egg discovered by scientists but you may not have time – or patience – to

Scientists have cracked the perfect way to boil an egg.

Egg boiling is a common task in the kitchen – but it turns out that you made it wrong.

Because cooking yellow yellow at a lower temperature than white, it is difficult to take it properly. You often wrap either with a yellow yellow or white yellow and bare whites.

The perfectly boiled egg consists of a soft yellow and creamy yellow with a soft white, stiff egg that is not tooy.

However, the bad news is that it takes over half an hour – 32 minutes to be exactly – to get it perfect, according to Science.

Material engineers in Italy cook 300 eggs to find the perfect way to boil an egg, looking at the structure, taste and food.

“I thought that the techniques we use in materials science can produce the perfect egg, and the result is really thin,” said Professor Ernesto di Maio, a senior author of the University of Naples Federico II of the Daily Mail.

On Thursday published in research in the engineering magazine communications-compared a boiled egg, a soft boiled egg, the visually sous version using beloved restaurants, as well as a completely new technique called “periodic cooking”.

Eight expert tastes were asked to appreciate the basis of different results in qualities such as color, melting and softness.

The results found that the cooked egg using the periodic technique had a sweeter yellow and salty than a soft boiled egg, and the yellow yellow was almost the same as a visual egg but with less white soft and wet. Consistency fell somewhere between the two.

“This egg is easy to spread in toast, unlike a visually egg which would sink into bread,” explained Di Maio. “But it is not yet appropriate to put in an egg cup and even with soldiers, which would require a soft boiled egg.”

Periodic cooking changes an egg eight times each between a pan of boiling water and a bowl of cold water – and experts say this is the golden ticket.

For a total of 32 minutes, they transferred the eggs to a basket opened between the two bowls before cooling under running water and peeling them.

This resolved the problem of having a perfectly good yellow with an submissive shell – the egg whites were heated and cooled until they were completely placed while the yellow yellow remained at a constant temperature and cooked until it was creamy.

The egg white managed to heat up at an optimum temperature of 85â ° C (185 Fahrenheit) with the yellow yellow at an almost perfect temperature of 65â ° C (149 Fahrenheit).

The trick is to constantly remove the egg from the boiling water and immerse it in the cold water in order to stop the yellow yellow yellow and the solid yellow, and the egg white heats up enough to not be diluted with water.

“I have converted 50 from my family and friends to prefer eggs made in this way, and they were served with lemon and pepper at our laboratory Christmas holiday,” Di May said.

“It may take 32 minutes to make this type of egg, and I understand that many people will have time, but I personally think it’s worth it for the people you love, instead of cooking those eggs so wrong. ”