{"id":192,"date":"2025-03-20T02:31:00","date_gmt":"2025-03-20T02:31:00","guid":{"rendered":"https:\/\/gunnewsusa.com\/index.php\/2025\/03\/20\/how-scientists-say-to-cook-the-perfect-egg-nbc-5-dallas-fort-worth\/"},"modified":"2025-03-20T02:31:03","modified_gmt":"2025-03-20T02:31:03","slug":"how-scientists-say-to-cook-the-perfect-egg-nbc-5-dallas-fort-worth","status":"publish","type":"post","link":"https:\/\/gunnewsusa.com\/index.php\/2025\/03\/20\/how-scientists-say-to-cook-the-perfect-egg-nbc-5-dallas-fort-worth\/","title":{"rendered":"How scientists say to cook the perfect egg \u2013 NBC 5 Dallas-Fort Worth"},"content":{"rendered":"<p><\/p>\n<div>\n<p>Scientists say they&#8217;ve cracked the code for boiling\u00a0the perfect egg.<\/p>\n<p>It&#8217;s a recipe you can test for yourself \u2014 though the timing isn&#8217;t ideal with\u00a0soaring egg prices\u00a0in the United States from a\u00a0<a href=\"https:\/\/www.nbcdfw.com\/news\/national-international\/usda-detects-second-type-of-bird-flu-in-dairy-cows\/\" target=\"_blank\" rel=\"noreferrer noopener\">bird flu outbreak<\/a>.<\/p>\n<p>The perfect boiled egg has a velvety yolk paired with a soft, solid white.<\/p>\n<p>Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly-like, undercooked whites.<\/p>\n<p>Researchers cooked hundreds of eggs and used math to tackle this runny conundrum. One equation dealt with how heat travels between a hot surface and an egg; another captured how the egg&#8217;s contents morph from liquid to solid with a gel-like state in between.<\/p>\n<p>Their final recipe involves transferring eggs in a steamer basket every two minutes between two bowls of water \u2014 one boiling and the other lukewarm at 86 degrees Fahrenheit (30 degrees Celsius) \u2014 for a total of 32 minutes before cooling under running water and peeling.<\/p>\n<p>\u201cYou could definitely do this at home with half a dozen eggs or so,&#8221; said Gregory Weiss, a chemist at the University of California, Irvine, who was not involved with the research.<\/p>\n<p>In the method proposed by the researchers, dubbed periodic cooking, the egg whites are heated and cooled until fully set. The yolk, on the other hand, held firm at a constant temperature and cooked until creamy.<\/p>\n<p>\u201cYou can almost spread it, like on bread,\u201d said study author Emilia Di Lorenzo from the University of Naples Federico II.<\/p>\n<p>To confirm they had cooked up something new, the researchers tested the chemical makeup of the prepared eggs and served them to a panel of eight tasters alongside traditional boiled eggs.<\/p>\n<p>The\u00a0research was published\u00a0Thursday in the journal <a href=\"https:\/\/www.nature.com\/commseng\/\" target=\"_blank\" rel=\"noreferrer noopener\">Communications Engineering.<\/a><\/p>\n<p>This new technique could mean more time in the kitchen compared to a standard hard-boiled egg, said food scientist Joanne Slavin from the University of Minnesota. But the blend of textures on the tongue could be worth the extra time.<\/p>\n<p>\u201cThis is a slower process to get a better outcome,\u201d said Slavin, who had no role in the study.<\/p>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Scientists say they&#8217;ve cracked the code for boiling\u00a0the perfect egg. It&#8217;s a recipe you can test for yourself \u2014 though the timing isn&#8217;t ideal with\u00a0soaring egg prices\u00a0in the United States from a\u00a0bird flu outbreak. The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-192","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-usa-news"},"_links":{"self":[{"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/comments?post=192"}],"version-history":[{"count":1,"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/posts\/192\/revisions"}],"predecessor-version":[{"id":194,"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/posts\/192\/revisions\/194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/media\/193"}],"wp:attachment":[{"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/media?parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/categories?post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gunnewsusa.com\/index.php\/wp-json\/wp\/v2\/tags?post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}