How to cook the perfect boiled egg? Scientists say finding the best way may be healthier

Chicken eggs are foods that most people eat every day, but the way to cook eggs is not the same for everyone. Now some scientists have announced a method to cook both yellow and egg whites until perfect, and also increase the nutrients in eggs.

In fact, it may be a challenge to achieve optimal conditions with egg yellow, because egg yellow requires a lower cooking temperature than egg white. Eggs that have been cooked for too long may make the egg white, while low-cooking and slow-cooking may cause the egg white to appear as unripe as fruit.

{} Perfect Egg Cooking Method

In order to cook the egg yellow and the egg whites in the eggs at different temperatures, that is, the egg whites are cooked at 85 degrees Celsius, and the egg yellows are cooked at 65 degrees Celsius, scientists have found that the ideal method is to move the egg back between boiling water at 100 degrees Celsius and 30 degrees Celsius.

The researchers called this method "periodic cooking". The specific operation is to prepare a boiling water and a 30°C of water, then put the eggs in boiling water and cook for two minutes, then transfer them to the room temperature pot for two minutes, repeat the process eight times, totaling 32 minutes.

Researchers found that chicken eggs treated with periodic cooking have soft egg yellow and protein textures, between low-temperature slow-cooking and soft-boiled eggs: the egg whites are completely solidified, and the egg yellows are smooth like cream.

In addition to this, egg yellow contains more polyphenols, which are trace nutrients that protect cells from injuries and inflammation, and may reduce disease risks. The results of the study were published in the journal Communications Engineering.

Why can chicken eggs be more nutritious?

Researchers are not sure why this cooking method makes eggs contain more polyphenols, but promoting the detection of eggs cooking at temperatures close to the change in protein quality can help prevent nutrient loss. Experts who did not participate in the study said this may be because of excessive heat, allowing the polyphenols in egg yellow to be preserved. Excessive heat energy can also induce oxidation, reducing the bioavailability of these compounds.

In other words, by avoiding long-term exposure to high temperature cooking methods may help retain more nutrients. However, experts also emphasize that even if you boil eggs in traditional ways, you can still get a lot of nutrition.