Perfect Boiled Egg
A circulating boil method developed by scientists that achieves a creamy yolk, evenly set white, and maximum nutrient retention. Requires precise temperature and timing control, high difficulty.
Ingredients and Tools
- Fresh eggs (recommended AA grade)
- 100°C boiling water pot (diameter ≥ 15cm)
- 30°C warm water pot (diameter ≥ 15cm)
- Timer
- Slotted spoon
Measurements
- Egg 1 (about 60g )
- 100°C boiling water 1500ml
- 30°C warm water 1500ml
Steps
- Prepare two pots of water: Pot A at 100°C boiling water, Pot B at 30°C warm water
- Use a slotted spoon to place the egg into Pot A, start the timer
- Precisely every 2 minutes transfer the egg to the other pot
- Repeat the transfer operation 16 times total (total time 32 minutes)
- After the final transfer, rest in Pot B for 30 seconds
- Immediately place into ice water (0 Celsius) to stop heating (maintain for 30 seconds)
- When peeling, start at the blunt-end air cell and peel the membrane along the longitudinal axis
Notes
- Key parameters:
- Yolk center temperature: 67±1°C
- White layering temperatures:
- Outer layer: 100°C→87°C
- Middle layer: 87°C→55°C
- Inner layer: 55°C→30°C
- Nutrition advantage: polyphenol content is 23% higher than traditional boiling. If you follow this guide and find issues or processes that can be improved, please submit an Issue or Pull request.