T1B

Interesting, but somehow I doubt that I'll be doing this.

The perfect boiled egg has a velvety yolk paired with a soft, solid white.

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.

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’s contents morph from liquid to solid with a gel-like state in between.

Their final recipe involves transferring eggs in a steamer basket every two minutes between two bowls of water — one boiling and the other lukewarm at 86 degrees Fahrenheit (30 degrees Celsius) — for a total of 32 minutes before cooling under running water and peeling

How to cook the perfect boiled egg, according to science

Nature: Periodic cooking of eggs

Seems like way too much work. I’m not sure what a “velvety” yolk means but for a hard boiled egg it should be cooked all the way through, not creamy or anything like that, but not overcooked so it gets a greenish gray tinge around it.

Use the steamer insert on a large saucepan. This isn’t the one I have, just an example.

https://a.co/d/aXFsxuH

For hard boiled I usually do 10 at a time and keep some in the fridge for a quick nosh. Bring some water to boil in the saucepan. Place your eggs in the steamer basket, cover, and steam for 15 minutes. No need to punch a hole in the shells. Dump the eggs straight into a bowl of ice water for a couple of minutes just to stop them cooking. Depending on the size of the eggs and whether they’re refrigerated it could be slightly longer or shorter. This works for “large” eggs stored in the fridge. You may need to experiment a little. The eggs come out completely cooked and no greenish tinge around the yolks. I assume a similar technique would work for soft boiled just shortening the time, but I haven’t tried it.

I'm calling bullshit on that article. Every egg except the one they're pimping looks a mess.

We use the 5-5-5 method in an Instant Pot pressure cooker. Best results I've ever had and very consistent.

What’s the 5-5-5 method?

Did I just walk into something?

lol, no. No tricks. Eggs is serious business.

Put trivet in bottom of Instant Pot
1 cup water
Put eggs innit
High pressure for 5 minutes
Natural release for 5 minutes, then open the valve
Immediately transfer eggs to ice bath for 5 min