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 it is likely that you made it wrong.

Because cooking yellow yellow at a lower temperature than white, it is difficult to take it properly. You often end up with a yellow yellow or white yellow or naked.

The perfectly boiled egg consists of a soft and creamy yellow with a soft, solid egg white that is not too diluted with water.

However, the bad news is that it takes over half an hour – 32 minutes to be accurate – 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 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 Naples Federico II for the Daily Mail.

Research-posted on Thursday in the communications newspaper Engineering-compared a boiled egg, a soft egg, the version of sous videos using beloved restaurants, as well as a completely new technique called “periodic cooking”.

Eight expert tastes were asked to evaluate different results based on 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 yellow yellow was almost the same as a cute but white egg soft and wet. Consistency fell somewhere between the two.

“This egg is easier to spread in toast, unlike a delightful egg that would sink into bread,” Di Maio explained. “But it is not yet appropriate to put in an egg cup and eat 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 vapor basket between the two bowls before they were cooled under running water and peeling them.

This solved the problem of having a perfectly good yellow with a bare shell – the egg whites were heated and cooled until they were completely set while the yellow yellow stayed 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 the preference of eggs made in this way, and they were served with lemon and pepper at our laboratory Christmas holiday,” Di Maio said.

“It may take 32 minutes to make this type of egg, and I understand that many people will not have time, but I personally think it’s worth it for the people you love, instead of cooking those eggs so wrong. ”