As you might already know, PJ is a research nerd and he found some scientists who geeked out on math models to produce the perfect consistency for hard-boiling eggs. Their resulting technique creates the most delicious eggs based on taste and texture by periodically alternating between boiling and lukewarm water. This method helps cook the egg white (albumen) and yolk perfectly without compromising nutrients.
What You’ll Need
- Fresh eggs
- A large pot
- Two water baths:
- Hot Water: Bring a pot of water to a boil (100°C/212°F)
- Lukewarm Water: Prepare a container with water at about 30°C (86°F)
- A food thermometer (optional, for precision)
Instructions
-
Prepare Your Water Baths:
Set up two water baths – one with boiling water and one with lukewarm water. -
Start the Cycle:
Gently place your eggs in the boiling water and let them sit for 2 minutes. -
Switch to Lukewarm Water:
After 2 minutes, transfer the eggs to the lukewarm water for another 2 minutes. This helps maintain the perfect temperature balance for both the egg white and yolk. -
Repeat the Process:
Continue alternating the eggs between the boiling and lukewarm water every 2 minutes. Complete a total of 8 cycles (32 minutes). -
Check and Enjoy:
The ideal outcome is a yolk at about 67°C (152°F) with a soft, jelly-like consistency, and an egg white that’s perfectly set. Enjoy your perfectly cooked eggs on their own or in your favorite dishes!
Note: This method is a fun, science-inspired twist on traditional egg boiling. While it takes a bit more time, the result is a uniquely balanced texture and flavor in every egg.