When cooking eggs, one of the biggest challenges is getting the right texture in both the yolk and the white, also called the albumen, which is the egg white that surrounds the yolk, without breaking the shell. These two parts of the egg need different temperatures to cook properly. The white needs higher heat than the yolk, which makes it hard to cook both parts just right at the same time. Usually, cooks have to choose between overcooking one part or undercooking the other. But now, a team of researchers has come up with a clever way to solve this classic kitchen problem.
Dr. Pellegrino Musto and Dr. Ernesto Di Maio from the University of Naples Federico II have introduced a new cooking method they call “periodic cooking.” Their study, published in the science journal Communications Engineering, describes a way to cook eggs by dipping them in hot and cold water in turns. This back-and-forth process keeps the shell intact and helps cook the inside more evenly.
In common methods like hard-boiling or soft-boiling, the egg is kept at the same temperature the whole time, which leads to uneven heating. Another method, called sous vide—which involves cooking food slowly in warm water at a precise temperature using a sealed bag—uses warm water over a long period to create a creamy texture. However, it doesn’t fully cook the white part of the egg. With the new periodic cooking technique, the egg is placed in hot water, then in cold water, and this cycle is repeated several times. This helps each part of the egg reach the temperature it needs to be cooked just right.
According to Dr. Must “the yolk sees a constant temperature of 67 °C, which is around the mean value between Th and Tc, as predicted.” In simpler terms, this means the yolk stays at a steady warm temperature that suits it best. The back-and-forth water temperatures allow both the yolk and the white to cook fully without overdoing it. Computer models—which are mathematical tools used to simulate real-world behavior—and actual cooking tests showed that this new method makes both parts of the egg turn out better. The yolk ends up creamy, like in sous vide eggs, and the white becomes more solid, like in soft-boiled eggs. It’s a rare mix that many cooks have been hoping to achieve.
Dr. Musto and Dr. Maio backed up their findings with both computer simulations and real taste tests. They used tools to measure texture and check how the proteins inside the egg changed during cooking. These changes in proteins are what cause the egg to become solid. Special scans showed that the way the proteins changed in this method was more even and effective. “Spectroscopy confirms the simulation results,” Dr. Maio said, highlighting how accurate and controlled their cooking method is. Spectroscopy is a technique that uses light to study the structure of materials at a molecular level.
They also tested how the eggs felt and tasted. Compared to regular methods, eggs made with periodic cooking had a unique feel and flavor. People who tasted them noticed that the white was firm but moist, and the yolk was creamy and rich. This shows that the method gives a nice contrast between the two parts. The team also checked the nutrition and found that this method kept more healthy nutrients, like important amino acids—which are the building blocks of proteins—and natural compounds called polyphenols, which are plant-based substances known for their health benefits, especially in the yolk.
In short, periodic cooking offers a smart way to make eggs that taste better, feel better in the mouth, and keep more nutrients—all without needing to break the shell or separate the egg’s parts. It could change not just how we make breakfast, but how heat is used in other areas like food processing or even making new materials. Dr. Musto, and Dr. Maio believe this technique could have uses beyond the kitchen, in industries where carefully controlled heating is important.
Journal Reference
Di Lorenzo E., Romano F., Ciriaco L., Iaccarino N., Izzo L., Randazzo A., Musto P., Di Maio E. “Periodic cooking of eggs.” Communications Engineering, 2025; 4:5. DOI: https://doi.org/10.1038/s44172-024-00334-w
About the Authors
Dr. Pellegrino Musto is a respected scientist at the Institute on Polymers, Composites and Biomaterials of Italy’s National Research Council. His work focuses on advanced materials and their applications in fields ranging from food science to biomedicine. With a deep understanding of material behavior under different conditions, Dr. Musto has contributed significantly to research on thermal processes, spectroscopy, and polymer analysis. He brings a multidisciplinary approach to problem-solving, often bridging chemistry, physics, and engineering. In the egg cooking study, Dr. Musto’s expertise in structural analysis helped validate how the cooking process altered proteins at the molecular level. His scientific insight continues to support innovations that translate into real-world improvements, from everyday food techniques to complex industrial applications.
Dr. Ernesto Di Maio is a professor at the University of Naples Federico II and a leading expert in chemical engineering and material science. He is the head of the university’s FoamLab, where he investigates how heat, pressure, and physical forces affect soft and structured materials. Known for applying engineering principles to everyday challenges, Dr. Di Maio specializes in thermal transport and the design of advanced processing methods. His research often explores how small changes in temperature can control the physical properties of materials. In the periodic egg cooking study, he led the modeling and simulation work that demonstrated how alternating hot and cold conditions could cook eggs more precisely. Dr. Di Maio’s work highlights how science can improve even the most familiar experiences—like making the perfect egg.
