Cooking a soft-boiled egg might seem simple, but getting the textures right can be tricky. The yolk needs to be smooth and creamy, while the white should be firm but not rubbery. This isn't always easy because the yolk and the white cook at different temperatures.

    Cooking an egg for too long results in a chalky yolk, while doing it too slowly can leave the white jelly-like. That's why scientists had to get creative. They experimented with boiling a lot of eggs and used math to figure out how to balance the heat and cooking time. They came up with an interesting solution. It requires using two bowls of water one boiling and other tepid at 86 degrees Fahrenheit and a bit of back-and-forth with a steamer basket for 32 minutes. This method helps the egg white become firm while keeping the yolk creamy.

    They also made a chemical analysis which proved that this creamy yolk is unique. This new technique, called periodic cooking, sure makes the process a bit longer than usual. But it promises an egg where both the texture of the yolk and the white complement each other perfectly.

    Egg enthusiasts might be keen to try this out, though soaring egg prices in the United States due to a bird flu outbreak might make it a costly endeavor. Despite that, the results could be worth it. It's a bit like cooking an egg that's both firm and velvety, which can be spread on bread.

    Egg lovers and scientists who investigate food texture may find this a fascinating idea.

    In summary, if you have the time and patience, this new method can help you achieve the perfect soft-boiled egg. Who knew cooking an egg with exact precision could be a bit like a science experiment? It’s an interesting approach to a simple breakfast staple.

    The study was published in the journal "Communications Engineering. "

    Although being in the kitchen for longer than usual may sit some people, the payoff might be a better taste experience.

Mastering the Art of Soft Boiled Eggs: A Science-Fueled Approach

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