Exact time to cook the perfect boiled egg revealed – and it’s a lot longer than you think

SCIENTISTS believe they have cracked the secret of a perfect boiled egg — but it takes 32 minutes.

Researchers believe their ­“periodic cooking” technique, which targets the yolk and white separately, is also healthier.

The egg is boiled on the hob at 100C for two minutes, then removed and left to stand in a bowl of 30C warm water for two minutes.

This process is repeated for 32 minutes in total — or up to 40 for those wanting a firmer texture.

It is much longer than cooking a standard soft-boiled egg, which takes four to seven minutes — with up to 12 minutes for hard-boiled.

But Dr Ernesto Di Maio, an engineer from the University of Naples Federico II, said: “For me now there is no other way to eat an egg.

"My family and friends tasted the eggs and all were amazed because the texture and taste are exquisite.

"It takes some time but I was happy to do it and I will keep doing it.”

The technique works by cooking separately the yolk and the white, also known as albumen.

The yolk has a lower cooking ­temperature of 65C, compared with 85C for the white.

Removing the egg from the boil and then putting it back stops the yolk from over-cooking, without under-cooking the white.

Dr Di Maio said: “This way you get the best of both worlds.

“With hard-boiled you sacrifice the yolk and with soft-boiled you never fully cook the yolk because the centre doesn’t get the high temperature.”

The researchers also claim it is healthier because fewer of the ­nutrients are lost to heat damage.

Eggs are full of antioxidants, ­vitamin B and omega-3 fatty acids, with Brits each eating an average of nearly 200 a year. 

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