IN THE latest instalment of the eggs-are-good vs eggs-are-bad saga, recent research by Monash University found that, among older adults at least, eating eggs 1-6 times per week is linked with lower all-cause mortality and cardiovascular disease mortality than eating eggs rarely or never.
So, with that win for team eggs-are-good on board, you might be tempted to pop a few on the boil.
But do you really know how to cook an egg?
You see, if it's taking you less than 32 minutes, you're not doing it right.
Italian researchers have found the optimal method of boiling an egg so it's evenly cooked with maximum nutritional content.
In short - and at 32 minutes, it's really not that short - you alternate an egg between a pan of boiling water kept at 100C and a bowl kept at 30C, transferring the egg from one to the other every two minutes for a total duration of 32 minutes.
The so-called periodically-cooked eggs had a soft yolk similar to that of a sous vide egg, while the consistency of the white was somewhere between that of sous vide and soft-boiled egg.
The periodically-cooked egg yolks also contained higher levels of healthy polyphenols.
The discovery is unlikely to take the world of eggs by storm, but the authors reckon the method could have applications in the curing and crystallisation of other materials.
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