[BuchananBrigadeTrumpFan]

Too much work for me. Lol

[Jamestown1630]

That sounds like an easy, efficient, uncomplicated technique that everyone is going to rush to adopt...

(Not.)

[PeterPrinciple]

now if we only had some eggs to boil...................

[clee1]

And just who, with any sanity at all, is going to spend 32 minutes carefully boiling an egg???

Cost/Benefit analysis, eggheads.

[KarlInOhio]

How about using a focused microwave beam, where it both cooks the egg and through AI analysis of the radar reflection provides continuous feedback on how cooked each point in the egg is.

(That started out as sarcasm, but now might just be reasonable enough to get a federal grant to stu... And Trump cancelled the Department of Energy egg cooking grants.)

[Lizavetta]

I have struggled with this, in particular peeling boiled eggs where it doesn't peel off cleanly.

Bring eggs to room temp.
Bring water to low boil.
Put eggs in water for 10 minutes.
Drain eggs and run under cold water, then chill in the fridge.

[DeplorablePaul]

“every two minutes for a total of 32 minutes.”

Talk about junk science.

I put eggs in cold water and boil for 15 minutes. Hard boiled eggs come out great.

[Paladin2]

Kool, makes perfect sense.

Who knew? [except physics/math model students]

This outcome shoulda been widely spread public decades ago.

[I suspect my 1992 486 shoulda been able to predict this.]

[central_va]

Boil 11 minutes. Cool off right away and peel right away. Perfect.

[jacknhoo]

Sounds like a good job for a robot. I’m not standing over eggs cooking switching between hot and cold water ever 2 minutes for 32 minutes.

I boil eggs like this:

Crack/smash the shell on the large side of the egg.
Put them in a pot and cover them with water.
Bring to a rapid boil, usually take about 12 mins.
Remove from heat, cover, and let stand for 14mins.
Cool under cold running water or empty water and add ice cubes.
Peel (the smashing of the ends of the egg shells ensures easy peeling and pretty eggs).

[Ezekiel]

Their method involves repeatedly moving an egg between boiling water (100°C / 212°F) and cooler water (30°C /86°F) every two minutes for a total of 32 minutes.

Is this some kind of yolk? It just shouldn't be that hard.

[goodnesswins]

32 minutes?...uh, NO

[logi_cal869]

I’ll file this along with

“those who eat their candy bars with a knife & fork.”

[Buttons12]

Hmm. I will reread this (first time I read it, I fell asleep) and maybe find an extra polyphenol in the yolks...
My standard practice is to drop 3 room-temp eggs into boiling water and remove them at 4 minutes. There seems to be nothing notable about the eggs after that. Whites are white, yolks are yellow. *shrug*

[Hot Tabasco]

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.

I have no idea what that sentence says. I just boil them, peel them and eat them.......

[Vermont Lt]

Just steam them. Drop into ice water.

They are well hardened and the damned shell comes off easy.

[Political Junkie Too]

I'd need a Chitty Chitty Bang Bang Breakfast Machine to make eggs like that.

-PJ

[Seruzawa]

Or you could just boil them for 12 minutes and they’ll be good enough.

[MayflowerMadam]

Yeah. I’m not doing that.

[Fledermaus]

Maybe they should study a better way to explain it. Repeated paragraphs are lazy writing.