Revolutionary 'Periodic Cooking' Method Enhances Egg's Nutritional Value

Periodic Cooking Cracking the Secret: Scientists Develop Optimal Technique for Evenly Cooked Eggs

2025-02-09 Source: Springer 2 min Reading Time

Scientists have developed a new “periodic cooking” method that optimally cooks both the yolk and white of a boiled egg, enhancing texture and nutritional value. By alternately immersing the egg in hot and cool water, this technique achieves better results than traditional boiling or sous vide methods.

Pellegrino Musto and colleagues developed a method for consistently cooking eggs.(Source: free licensed / Pixabay) — Pellegrino Musto and colleagues developed a method for consistently cooking eggs.
(Source: free licensed / Pixabay)

A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in Communications Engineering. The approach, which the authors call periodic cooking, yields an evenly-cooked egg with a higher nutritional content than shell-on eggs cooked by conventional boiling or sous vide methods.

The yolk and white in chicken eggs cook at two different temperatures: the albumen cooks at 85 °C, while the yolk cooks at 65 °C. Conventional methods for cooking eggs by hard-boiling at 100 °C result in the yolk being fully set, while cooking them at temperatures between 60 and 70 °C in a water bath for one hour (a method known as sous vide) leaves the white undercooked.

Pellegrino Musto and colleagues developed a method for consistently cooking eggs by first simulating the process in computational fluid dynamics software. The simulations suggested a method that consists of alternating an egg between a pan of boiling water kept at 100 °C and a bowl kept at 30 °C, transferring the egg from one to the other every two minutes for a total duration of 32 minutes. The authors then trialled this process in real life to produce food samples to analyse, calling it ‘periodic cooking’. Hard-boiled, soft-boiled, and sous vide eggs were also included in the analysis — the final cooked eggs were tested for their texture and sensory qualities, with their chemical properties evaluated using Nuclear Magnetic Resonance and High-Resolution Mass Spectrometry.

Periodically-cooked eggs had a soft yolk similar to that of a sous vide egg, while the consistency of the white was somewhere between that of sous vide and soft-boiled. Temperatures in the periodically-cooked egg white ranged between 35 and 100 °C during cooking, while the yolk remained at a consistent temperature of 67 °C. Chemical analysis suggested that the periodically-cooked egg yolks also contained more polyphenols — micronutrients which have been explored for their health benefits.

The authors believe their approach could also have applications in the curing and crystallisation of other materials.

Original Article: Periodic cooking of eggs; Communications Engineering; DOI:10.1038/s44172-024-00334-w

(ID:50313826)

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Date: 08.12.2025

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