My people, forget everything you thought you knew about boiling eggs—Italian scientists have come with a whole new shakabula method! According to them, to get that perfectly boiled egg, you need 32 minutes, two different water temperatures, and a whole lot of patience.
The scientists, using fluid dynamics software and about 300 eggs (imagine the egg sacrifice! ), say the secret is periodic cooking—basically, moving the egg in and out of hot and warm water like say e dey do dance rehearsal.
Step 1: Dip the egg in boiling water (100°C) for 2 minutes
Step 2: Switch it to lukewarm water (30°C) for 2 minutes
Repeat this wahala 8 times (Yes, eight whole times! )
By the end, the egg white (albumen) will be firm, and the yolk will be creamy perfection. According to Professor Ernesto Di Maio from the University of Naples, this method will change the game for cooking and even material science (whatever that means!).
But seriously, who is this method really for? Deb Perelman, a top food blogger, says she’s not about that life—she prefers the old-school ice bath method after boiling. And honestly, in Naija where light fit blink anytime wey e like, who wan dey time egg like exam question?
If you get patience like NEPA prepaid queue, you fit try am. But for the rest of us, boil your egg the way you sabi, chop am, and move!
Would you actually try this periodic cooking method? Or na just gas waste? Let’s hear your thoughts!
