If you think you’ve mastered the art of boiling eggs, think again. For years, egg-lovers have relied on traditional methods like hard-boiling or soft-boiling to get their desired results. But a new technique called “periodic cooking” is taking the culinary world by storm — offering the potential to cook the “perfect” boiled egg, scientifically designed to balance texture, flavor, and nutrition.

The Challenge of Boiling an Egg

Boiling an egg to perfection is no easy task. The albumen (egg white) and the yolk are made up of different proteins and compositions, each requiring different cooking temperatures to achieve the ideal texture. The tricky part is ensuring both the albumen and yolk cook to perfection at the same time, without separating or overcooking. That’s where periodic cooking comes into play.

What Is Periodic Cooking?

Periodic cooking is a new method developed by scientists to address the challenge of cooking both parts of the egg optimally. According to a study published on February 6, 2025, in the journal Communications Engineering, this technique involves alternating the eggs between hot and lukewarm water in timed cycles. By doing this, the egg can be cooked evenly, allowing both the albumen and yolk to achieve their ideal texture and flavor simultaneously.

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Dr. Ernesto Di Maio, lead author of the study, explains that this method was tested using simple kitchen tools rather than high-tech lab equipment. The result is a technique that anyone can replicate at home with just a bit of patience — no fancy equipment required.

How Does It Work?

The periodic cooking method hinges on mathematical modeling and heat transfer analysis. The researchers used simulations to predict how heat moves through the egg, helping them design an effective cooking process. The ideal temperature cycles were then put into practice. The eggs are first submerged in boiling water at 100°C (212°F) for two minutes, followed by a dip in lukewarm water at 30°C (86°F) for another two minutes. This cycle is repeated eight times over a 32-minute period.

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This alternating heating process allows the albumen (egg white) to cook at a higher temperature (ranging from 87°C to 100°C or 188.6°F to 212°F) while the yolk is kept at a steady 67°C (152.6°F). This combination prevents the yolk from overcooking while ensuring the albumen sets without becoming rubbery.

Why Is It Better?

Traditional methods of boiling eggs — such as hard-boiling or sous vide — can lead to uneven texture. For instance, hard-boiled eggs often have a dry, crumbly yolk, while sous vide eggs may have a runny white. Periodic cooking balances both parts, resulting in a yolk that is solid yet tender, and an albumen that is set but not too firm.

Beyond improving texture, this method also preserves the nutritional value of the egg. Periodic cooking retains higher levels of polyphenols, chemical compounds with antioxidant properties that are beneficial for heart health and cancer prevention. According to the study, this technique outperforms traditional methods when it comes to preserving these essential nutrients.

The Taste Test: What Does It Taste Like?

The texture and flavor of eggs cooked using the periodic method were described as exceptional. The albumen has a consistency similar to soft-boiled eggs, while the yolk has a jelly-like texture that closely resembles sous vide eggs. The contrast between the two is noticeable and praised by those who tasted the results, offering a more satisfying experience than traditional boiling methods.

Should You Try It?

While the concept of periodic cooking may seem complex, it’s easy enough to replicate at home with just a few simple steps. However, Dr. Di Maio’s method requires a bit of time and patience — about 32 minutes — which might be a bit much for some home cooks looking for a quicker solution.

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Registered dietitian Micah Siva, who wasn’t involved in the study, agrees that the periodic method could yield superior results but points out that many people may not want to spend over half an hour cooking an egg.

A Healthy Takeaway

Eggs, regardless of cooking method, are an excellent source of protein, healthy fats, and essential vitamins. But with periodic cooking, you not only get a better texture but also maximize the retention of nutrients like polyphenols, which are linked to various health benefits, including cancer prevention. So, next time you’re in the mood for a perfectly boiled egg, you might want to give this new technique a try — it could just revolutionize your breakfast routine.

Just remember: As with any egg-cooking method, always take caution to avoid consuming undercooked eggs, especially for individuals with weakened immune systems.