Di perfect way to boil egg to make am sweeter and more nutritious - Experts

Scientists don confam di perfect way to boil egg – surprisingly, e go take half an hour.

Na fact say to cook perfectly boiled egg dey hard. Breakfast sometimes fit no turn out well, wen afta you crack di shell and put di egg for toaster, wit hope say e go cook well, instead wetin you go see na yolk go dry, even worse na say di white part of di egg go dey slimy and watery.

Di problem na say di yolk and albumen (di white part of di egg) dey cook for two different temperatures. Yolk need temperature of just 65C (149F) to cook, while di albumen need more heat at 85C (185F).

Di normal traditional way to cook egg na to put am for inside water make e boil for 100C (212F), dis method go make di white part dey soft and di yolk too go cook well, e dey okay if you like your egg like dat, but some pipo dey wey no like am like dat, dem prefer make di yolk dey soft and watery.

Anoda method pipo dey take cook egg, wey dey known as sous vide, na to na to put di eggs inside water for temperature between 60 and 70C (140-158F) for one hour. Dis go make di yolk dey watery, but di white part go dey slimy and clear.

However, sabi pipo don discover di perfect method to boil egg. Dem show say di result no be only say di egg go taste very nice, but e dey good for health too.

For dia new paper, researchers wey Pellegrino Musto, one scientist wey dey work for Italy National Research Council for Pozzuoli lead tok say one method, wey dem call di periodic cooking na di best way to boil egg.

Di method involve putting di egg for inside pot of boiling water wey dey boil at 100C (212F), remove am, come put am inside bowl and add water wey no too hot, then keep am at 30C (86F).

To get di best results, you gatz transfer di egg between di two temperatures every two minutes for a total duration of 32 minutes.

Dis method dey hard, as e no easy for pesin to stay inside kitchen dey change egg every two minutes but na di best method and di reward plenty.

Wen scientists bin try di new method for real life, dem get ogbonge result.

Di results show say periodically cooked eggs get soft yolk wey dey similar to dat of sous vide egg – di difference na say, di white albumen no dey watery and uncooked, but instead get consistency wey dey close to dat of a traditionally soft-boiled egg.

According to di pipo wey write di paper, dis na becos, while temperatures for di periodically cooked egg range fom between 35C (95F) and 100C (212F) during cooking, di yolk dey remain for consistent temperature of 67C (153F) throughout.

Health benefits of periodic cooked eggs

Chemical analysis show say di yolk of periodically cooked eggs contain more polyphenols – one group of micronutrients dem dey see mostly for plants, and pipo dey rush am sake of dia health benefits.

Dis class of compounds dey popular for dia antioxidant and anti-inflammatory properties. Plants dey use am as defence against stressful environmental conditions like UV radiation, droughts or predation by insects.

However, research don increasingly show say dem fit benefit humans too. For example epidemiological studies suggest say high dietary intake of polyphenols dey associated wit decreased risk of cardiovascular disease, some kain cancer and neurodegenerative diseases.

Dis na even di more reason to try periodically cooked eggs next time you fancy dippy eggs and sojas for breakfast.