Food Lab: The Science of Perfectly Boiled Eggs

By Jason Fitzpatrick on April 14th, 2011

If your hard boiled eggs always turned out with dull yolks and shoe-like-whites–don’t hang your head in shame, mine often do–this science-based exploration of perfectly boiled eggs is for you.

Food blog Serious Eats shares a detailed examination of what makes for the perfect soft and hard boiled egg. You’ll learn all about the science of egg cooking, what temperatures produce what results, how to control your egg cooking environment for desired outcomes, and more.

Ever wonder why, for example, when you over cook your eggs the yolk gets a gross tinge to it and a poor taste? When the yolk gets above 170 degrees the sulfur in the egg whites reacts with the iron in the yolks and creates ferrous sulfide.

Check out the article below to learn more about the science of boiling eggs.

The Food Lab: Perfect Boiled Eggs [Serious Eats]

Jason Fitzpatrick is a warranty-voiding DIYer who spends his days cracking opening cases and wrestling with code so you don't have to. If it can be modded, optimized, repurposed, or torn apart for fun he's interested (and probably already at the workbench taking it apart). You can follow him on if you'd like.

  • Published 04/14/11
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