Making the ideal boiled egg is harder than it seems. Time after time, either the egg whites come out too chewy and the yolk is too dry, or everything sticks to the shell, making your breakfast impossible to peel.
All of this happens because an egg actually consists of two different substances. And so you have to boil the white and the yolk at different temperatures to achieve the desired texture. The right temperature for an egg white is 180°F (82°C), and for a yolk it’s 170°F (77°C).
American chef J. Kenji López-Alt turned to science to find the best way to boil eggs. He put a bunch of eggs in boiling water for 30 seconds, then added a few ice cubes to bring the temperature down. Every 30 seconds he took one egg from the water to check the consistency.
Here are his results:
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