Step 1: Boil a pot of water to a full boil, it should take about 8-9 minutes

Step 2: Use a spoon to put the eggs in one at a time, but hover each one just above the water for about 5 seconds before gently putting it in. This prevents the shells from cracking due to shock of the hot water.

Step 3: Set a timer for 8:30-9:00

Step 4: While the eggs are cooking, get a bowl filed with ice water

Step 5: When timer goes off, put the eggs but not the hot water in the ice water. Let them sit for about 45 seconds. This step will make sure the egg shells peel off of the egg without sticking

Step 6: Remove the eggs from the ice water. I like to do this before they cool down much, so they are still warm when I eat them.

I’ve looked at dozens of articles online that don’t work. This combines two methods and adds some improvements. If you put the eggs in and then bring the water to a boil the shells stick when you try to peel them. If you don’t hover the egg over the hot water for a few seconds some eggs will crack and raw egg fills the water. If you don’t put the eggs in ice water they will be tough to peel. I like to eat boiled eggs with salt and pepper and I put mustard on the side of the plate to dip them in, tastes like a deviled egg.

enjoy

  • MyTurtleSwimsUpsideDown@fedia.io
    5·
    10 hours ago

    I’m sure it works, but its it’s not the only way to to cook a perfect egg. And it is hilariously inefficient both in terms of energy spent to boil water for 32 minutes, and effort required to direct one’s focus primarily to boiling eggs for 32 minutes (plus prep time).

    What is funny to me is that this process is just pulse width modulation which is exactly how electric stoves work. But instead of applying the duty cycle to the water to keep it at a steady sub-boil temperature, they applied it to directly to the egg to even out the temperature gradient inside the egg.

    You achieve a very similar result by just doing a 2 minute flash boil to set the outer whites and then dropping the temperature with cold water or ice and just walking away while a sous vide stick controls an even temperature for the rest of the time. Now, I don’t have a sous vide stick, but I did get a variable temperature electric kettle for tea, so I have been using that for several years now.

    What makes the periodic method consistent and ripe for virality is:

    1. It reduces the impact of the most common unregulated variables: like pot size, burner power, egg:water ratio; it uses self regulating temperatures; and it’s hard to forget about the eggs since you are constantly monitoring them.
    2. It is accessible. It doesn’t require any special equipment and it is easy to remember: 2-in, 2-out, x8.
    • theherk@lemmy.world
      2·
      7 hours ago

      You’re probably correct that there are other methods for perfect eggs, but I believe that is a bit reductive. Boiling first then reducing the temperature, while similar, is definitely not the same as periodic temperature change, aside from it adding the same total energy to the system. But the rate that energy is added is the critical variable.

      Don’t get me wrong, your method is good, but I don’t think the method in the paper only has the advantages you list. The periodic temperature change is important, and they detail precisely why that is.

      Having said all that, I’m certainly not doing this. I’m all about easy and don’t need eggs to be a certain way. I just thought it was neat.