NEW YORK, Feb 8: Scientists have discovered the perfect method for boiling an egg, solving the long-standing challenge of achieving the ideal texture and flavor.

Boiling eggs may seem simple, but many people struggle to get it just right. Typically, the yolk cooks at a lower temperature than the white, which often results in either a dry, chalky yolk or undercooked, runny whites. The perfect boiled egg, however, should feature a creamy, velvety yolk and firm yet soft egg whites that aren't watery.

Unfortunately, achieving this ideal egg requires patience—it takes exactly 32 minutes to cook the perfect boiled egg, according to recent scientific research.

A team of material engineers in Italy cooked 300 eggs to determine the best technique, focusing on texture, taste, and nutritional benefits. "I thought the techniques we use in materials science could produce the perfect egg, and the result really is exquisite," said Professor Ernesto Di Maio, senior author of the study at the University of Naples Federico II.

The research, published Thursday in Communications Engineering, compared several methods: hard-boiling, soft-boiling, sous vide, and a newly developed technique called “periodic cooking.” The study included eight expert tasters who rated the eggs based on qualities like color, meltability, and softness.

The results revealed that the periodic cooking method produced an egg with a yolk that was both sweeter and saltier than a soft-boiled egg. The yolk's consistency resembled that of a sous vide egg but with firmer whites, making it easier to spread on toast. However, the texture wasn’t ideal for those who prefer their eggs in an egg cup with soldiers, a style better suited to soft-boiled eggs.

The key to periodic cooking is switching the egg eight times between boiling water and cold water. For a total of 32 minutes, eggs are transferred in a steamer basket between these two baths before being cooled under running water and peeled. This technique allows the egg whites to reach the optimal temperature of 85°C (185°F) while the yolk stays at a perfect 65°C (149°F).

The process ensures that the yolk remains creamy and the whites are firm but not watery, creating the ultimate balance. "This egg is easier to spread on toast, unlike a sous vide egg, which would soak into the bread," Di Maio explained.

While the process may be time-consuming, Di Maio believes the results are worth the effort. "I have converted 50 of my family and friends to preferring eggs made this way, and they were served up with lemon and pepper at our laboratory Christmas party," he said. “It may take 32 minutes to make this type of egg, and I understand many people won’t have the time, but I personally think it is worth it for the people you love, rather than cooking them eggs in the wrong way.”