For years, people have debated the best way to boil an egg. Should you start with cold water or boiling water? How long should you cook it? Now, scientists have developed a revolutionary method called batch cooking that promises to achieve the perfect texture and flavor.
What is batch cooking?
Batch cooking involves alternating the egg between hot and warm water every two minutes. This technique ensures that the egg white (albumin) and yolk reach their ideal consistency without overcooking or separating.
Why it works
The challenge with boiling eggs is that the egg whites and yolks require different temperatures to cook optimally. Traditional methods often result in an overcooked yolk or a rubbery white. However, batch cooking maintains a balanced heat exchange, preserving nutrients and improving texture.
How to try it at home
You don’t need any special lab equipment—just a saucepan, a thermometer, and a little patience.
1. Heat a pot of water to 100°C (212°F).
2. In a separate pot, keep the warm water at 30°C (86°F).
3. Drop the egg into the boiling water for two minutes, then transfer it to the warm water for another two minutes.
4. Repeat this process eight times for a total of 32 minutes.
5. Let the egg cool slightly before peeling.
Results
The white has a soft but firm texture, much like a perfectly soft-boiled egg.
The yolk has a creamy, jelly-like consistency, similar to sous vide eggs.
This method preserves more nutrients than traditional boiling.
A New Frontier in Culinary Science
Cooking is more than just a skill—it’s a science. Researchers used heat transfer models and texture analysis to fine-tune this method to deliver the best results. While the process takes longer than traditional boiling, the improved texture and nutrient retention make it worth a try.
So, are you ready to try it at home? Share your results and see if this scientific breakthrough changes the way you cook eggs!
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