How to Boil an Egg? Scientists Claim to Have Cracked the Recipe

Boiling an egg might seem simple, but scientists have now fine-tuned the process to achieve the perfect texture every time. Researchers from the University of Exeter have studied how heat and time affect egg proteins, concluding that small adjustments in temperature can drastically impact the outcome.

According to their findings, the ideal method depends on whether you want a soft-boiled or hard-boiled egg. For a runny yolk and firm whites, they recommend placing eggs in simmering water (around 80°C/176°F) for exactly six minutes. This allows the yolk to stay creamy while ensuring the whites are fully set.

For a hard-boiled egg, they suggest using a lower heat than traditionally advised. Instead of rapidly boiling, scientists found that simmering eggs at 90°C (194°F) for 10 to 12 minutes prevents overcooking and reduces the risk of a rubbery texture or greenish yolk caused by sulfur reactions.

An alternative, foolproof method involves starting eggs in cold water, bringing it to a boil, then turning off the heat and letting them sit for 10 minutes before cooling in ice water. This helps prevent cracking and ensures easier peeling.

The study highlights how precise temperature control is key to achieving the perfect boiled egg. With science-backed techniques, breakfast lovers may never struggle with undercooked or overcooked eggs again.