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Scientists reveal how to make the perfect boiled egg

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Summary
Nutrition label

75% Informative

Material engineers in Italy went through 300 eggs trying to find the best way to prepare one in its shell, in terms of texture, taste and nutrition.

They were comparing a hard-boiled egg, a soft-boiling egg, the 'sous vide' version beloved of fancy restaurants, and a completely new technique.

This technique switches an egg eight times each between a pan of boiling water and a bowl of cold water.

It overcomes the problem of a perfectly cooked yolk and undercooked egg white, which happens when an egg is boiled.

Researchers managed to heat the egg white to an optimal temperature of 85C , and the yolk to 65C.

VR Score

66

Informative language

59

Neutral language

53

Article tone

informal

Language

English

Language complexity

40

Offensive language

not offensive

Hate speech

not hateful

Attention-grabbing headline

not detected

Known propaganda techniques

not detected

Time-value

long-living

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