This argument will rage all the more feverishly as periodic cooking enters the fray.
According to science, periodic cooking yields the perfect boiled egg.
I must admit, the results were fantasticbut Id never do it again.
Why, with the periodic cooking method, of course.
What is periodic cooking?
No overcooked rubbery whites or dusty yolks.
Thenthey wrote up instructionson how to do the periodic cooking method at home.
So I tried it out, of course.
How to make the perfect boiled egg
Set up two pots of water.
Bring the smaller one up to boiling.
This pot will be boiling for the entire time.
Fill a second, larger pot up about halfway with warm water.
Youll do this cycle a total of eight times, which ends up being 32 minutes.
To me, 86F water feels just pleasantly warm to someone who has cold hands.
Have a kettle of hot water nearby.
Is the perfect boiled egg worth it?
And seeing as I usually crush boiled eggs on toast, the subtle differences are lost.
I made three eggs so I could taste them all side by side.
As a control, I made a steamed egg the way I normally do to get a set yolk.
Judging from the results, Id say the Science News article wants us to use room temp eggs.
The yolk of the periodically cooked egg was markedly different from other boiled egg yolks Ive eaten.
So if youre a big yolk connoisseur, you may like this.
Its velvety and has a consistent texture throughout.
Traditional-method boiling yields egg yolks that have a less cooked center and become more cooked closer to the white.
I only noticed because I tasted the eggs side by side.
