The Science behind Boiling the Perfect Egg

If there is one skill that all of us try to master in the kitchen, it’s boiling the perfect egg. Each of us has our own method of doing so but is there truly a method that is right for every instance? You might be surprised to learn that there is still something yet to learn.

Although I tried to boil eggs consistently, there are times when the egg whites may be a little too chewy or the yoke may be a bit dry. In addition, the shell often sticks and it makes breakfast or making egg salad practically impossible.

What many people don’t realize is that eggs are made up of 2 different substances. You have to boil the white of the yoke at different temperatures if you want to achieve the perfect result. For an egg whites, the proper texture is 180°F but the yoke is 170°F.

J. Kenji López-Alt, an American chef, took a scientific approach to boiling the perfect egg. He put a batch of eggs in boiling water for 30 seconds, after which he added one egg to water with ice cubes to quickly bring the temperature down. Every 30 seconds he took one egg from the water and tested its consistency.

This chart shows you the results:


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