The egg should be boiled in 100°C water for two minutes, then placed in 30°C water for the same amount of time, before returning to the 100°C water. The process should be repeated for a total of 32 minutes, writes DN, citing a study published in the Nature journal Communications Engineering.
The method, called periodic cooking, is intended to solve the problem that the egg white protein ovalbumin coagulates at around 85°C, while the egg yolk solidifies around 65°C.
DN writes that periodically cooked eggs should also contain more polyphenols, which are believed to have health-promoting properties.
