JFC it’s not that hard to cook an egg with the albumin set and a runny yolk, even if it’s one of the most disgusting ways to eat an egg.
What if all the temperature cycling, degrees F or C or K or even R, produces an egg not in the state in which you like your eggs? Sciencers, what have they ever done for us?
Also what's with using a screen grab with a fahrenheit measure? "The process, outlined in the peer-reviewed journal Communications Engineering and dubbed the "periodic egg", involves cycling an egg, weighing 63 to 73 grams, every two minutes from boiling water to a bowl of tepid water, about 30 degrees Celsius, for 32 minutes total. The problem, according to lead author Emilia Di Lorenzo, a materials and food scientist from the university's Foam Lab, is that the optimal temperature for cooking whites is 85C while for the yolk it's 65C.
"The cooking of an egg is basically a problem of energy transfer," she said.
In other words, how do you control the temperature for two different materials inside a single object to get the perfect cook?"
See Celsius. Should the article above convert the grams into troy ounces as well?
Thank you Mr Barnes! Because if I'm going to invest half an hour in cooking eggs on a two min boiling and not boiling cycle, I want to be sure that the end result is something I'd want to eat.
This is what works for me JB: room temperature egg (700g) into pot of cold water. Set heat to maximum and bring to boil. Turn down heat once water is boiling so as to avoid boiling over but keep it high to bubble away. Do this for 6 minutes. That should get you a set white with a perfect runny yolk. Egg size does matter in cooking time so bigger eggs like 800g take a little longer and smaller less, maybe 5:30 minutes or so.
You're just taunting those of us who live on the wrong side of the ocean and can no longer afford eggs because the govt has done such an outstanding job of managing the bird flu epidemic. But not to worry, they just put a new guy in charge of public health, so it'll be sorted right away to be sure... just as long as no-one wants to vaccinate the chooks or anything unnatural like that.
Back in the '90s (when it was worth it) the Weekend Australian™ had a "scientific" egg boiling article. Sure there was some very simple Calculus involved in the method, and the article writer through around the term "inverse relationship" once of twice before said article writer summed everything up with some quip about cooking time being 90 seconds (number pulled from my arse) or something.
Also historically "there are existing methods that come close.
In Japan the onsen tomago (hot spring egg) is boiled in-shell, between 63C and 70C, for creamy whites and yolks.
The restaurant scene in the western world blew up in 2002 when French physical chemist Hervé This came up with the 65-degree egg (or 6X egg for experimentation with other close temperatures).
This uses an oven or sous vide method, where an egg is placed in a vacuum-sealed food bag then slow-cooked in 65C water, resulting in both white and egg having a custard-like consistency.
In both onsen and sous vide 65C processes, the egg white doesn't fully set since not all its proteins reaches a high enough temperature to coagulate, so often cooks will drain off the translucent uncooked parts".
Amateurs. Real men bake their eggs: https://www.taste.com.au/articles/laziest-ever-way-boil-eggs/rk3mhiz9?
Who the fuck has the patience to wait 32 minutes for eggs? Who are these people? We should study them, find out what is wrong with them.
They are the dupes who believed the broscience spewed forth a few posts back, gave up coffee, and went mad.
hmmm, sounds like an entrepreneurial engineer could make another device to go in the kitchen cupboard for us.
also lol'd at the "needs more research". I can only imagine the abomination you concocted. Assuming it broke out and made its way outside.
JFC it’s not that hard to cook an egg with the albumin set and a runny yolk, even if it’s one of the most disgusting ways to eat an egg.
What if all the temperature cycling, degrees F or C or K or even R, produces an egg not in the state in which you like your eggs? Sciencers, what have they ever done for us?
Also what's with using a screen grab with a fahrenheit measure? "The process, outlined in the peer-reviewed journal Communications Engineering and dubbed the "periodic egg", involves cycling an egg, weighing 63 to 73 grams, every two minutes from boiling water to a bowl of tepid water, about 30 degrees Celsius, for 32 minutes total. The problem, according to lead author Emilia Di Lorenzo, a materials and food scientist from the university's Foam Lab, is that the optimal temperature for cooking whites is 85C while for the yolk it's 65C.
"The cooking of an egg is basically a problem of energy transfer," she said.
In other words, how do you control the temperature for two different materials inside a single object to get the perfect cook?"
See Celsius. Should the article above convert the grams into troy ounces as well?
I'd love to see the science behind just how much more flavourful and nutritious your eggs end up via this method.
ABC science did a summary of the sciency bits https://www.abc.net.au/news/science/2025-02-07/periodic-egg-cooking-technique-claimed-to-optimise-flavour/104902190? It also includes video footage of the tests to analyse the texture of cooked eggs.
Thank you Mr Barnes! Because if I'm going to invest half an hour in cooking eggs on a two min boiling and not boiling cycle, I want to be sure that the end result is something I'd want to eat.
glad to have helped
Perfect soft boiled eggs in 6 minutes.
This is what works for me JB: room temperature egg (700g) into pot of cold water. Set heat to maximum and bring to boil. Turn down heat once water is boiling so as to avoid boiling over but keep it high to bubble away. Do this for 6 minutes. That should get you a set white with a perfect runny yolk. Egg size does matter in cooking time so bigger eggs like 800g take a little longer and smaller less, maybe 5:30 minutes or so.
Bon appetite
I must say those are fucking big eggs you have there.
You're just taunting those of us who live on the wrong side of the ocean and can no longer afford eggs because the govt has done such an outstanding job of managing the bird flu epidemic. But not to worry, they just put a new guy in charge of public health, so it'll be sorted right away to be sure... just as long as no-one wants to vaccinate the chooks or anything unnatural like that.
Back in the '90s (when it was worth it) the Weekend Australian™ had a "scientific" egg boiling article. Sure there was some very simple Calculus involved in the method, and the article writer through around the term "inverse relationship" once of twice before said article writer summed everything up with some quip about cooking time being 90 seconds (number pulled from my arse) or something.
FUN RANDOM FACT: 90 seconds is actually a moment.
https://youtu.be/WiUZzEbtwqw?si=v5AUeOFEJmnTEtMn
Not tempted by Heston’s method Birmo?
Also historically "there are existing methods that come close.
In Japan the onsen tomago (hot spring egg) is boiled in-shell, between 63C and 70C, for creamy whites and yolks.
The restaurant scene in the western world blew up in 2002 when French physical chemist Hervé This came up with the 65-degree egg (or 6X egg for experimentation with other close temperatures).
This uses an oven or sous vide method, where an egg is placed in a vacuum-sealed food bag then slow-cooked in 65C water, resulting in both white and egg having a custard-like consistency.
In both onsen and sous vide 65C processes, the egg white doesn't fully set since not all its proteins reaches a high enough temperature to coagulate, so often cooks will drain off the translucent uncooked parts".
"...resulting in both white and egg having a custard-like consistency."
It's a no from me 🤢
can you test this recipe out and report back to us if it is worth it?
No