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How to Boil an Egg? Scientists Claim to Have Cracked the Recipe.

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How to Boil an Egg? Scientists Claim to Have Cracked the Recipe.

A colleague approached Ernesto Di Maio, a materials scientist in Naples, Italy, and an expert in plastic foams, with a blunt suggestion: “You should do something cooler.” The colleague had a project in mind, Dr. Di Maio recalled. He wanted a perfectly boiled egg.

The task was harder than it might seem, as many home cooks know. The yolk and the egg white, or albumen, have different chemical compositions, which call for different heating temperatures. Dr. Di Maio and his colleagues also welcomed the chance to one-up the Michelin-star chef Carlo Cracco, an egg evangelist who charges $52 for an egg yolk dish at his restaurant in Milan.

The scientists devised a way of cooking an egg that requires no special culinary skill or fancy gadgets. It took about 300 eggs, though the researchers “didn’t eat all of them,” said Pellegrino Musto, a polymer expert at the National Research Council of Italy.

The researchers said their method, published on Thursday, preserves the distinct textures of the egg as well as its nutritional value.

The two parts of the egg require different cooking temperatures because they have different chemical components. “The albumen is mainly composed of water and proteins,” said Emilia Di Lorenzo, a graduate student in Dr. Di Maio’s lab at the University of Naples Federico II who recently published a paper on foaming pizza. “Yolk, on the other hand, is much richer in nutrients.”

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Hard-boiling an egg is a popular approach that calls for at least 10 minutes of immersion in boiling water. That is long enough for the yolk to be thoroughly cooked. But it’s also plenty of time for the albumen’s proteins to unfold and clump, expelling water molecules as they become heated. The approach can also create a green ring around the yolk, which indicates the presence of smelly ferrous sulfide.

“Many times people say that they don’t like the rubberiness of the egg white, or the graininess of the yolk in a hard-boiled egg,” said Nelson Serrano-Bahri, a chef and the director of innovation at the American Egg Board, the egg industry’s main trade association, which has lately been dealing with soaring prices and worries about the bird flu.

A soft boil, on the other hand, needs a much shorter cooking period. That keeps the albumen from turning hard — but may also keep the yolk too soft. Ms. Di Lorenzo explained that the yolk is rich in lipids which, when heated, become more fluid. Though some people prefer a runny yolk, others find it revolting.

A third method, known as sous vide, cooks an egg for an hour in a water bath of 150 degrees Fahrenheit. That’s the ideal temperature for the yolk, but the prolonged exposure is less optimal for the albumen because the water is not hot enough to denature its proteins.

Ms. Di Lorenzo was blunt about the sous vide approach: “It’s runny. I am not a big fan.”

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The scientists’ new method, derived with the help of fluid dynamics software, calls for alternating between boiling and lukewarm water: The egg gets two minutes in 212-degree water, followed by two minutes at 86 degrees, with the cycle repeated eight times. Dr. Di Maio explained that the average temperature of the two immersions, 150 degrees, is ideal for the yolk, while the hotter bath is sufficient to cook the albumen.

“The very key of our method is to have a well-cooked albumen without wasting the yolk,” Dr. Di Maio said.

Relative to the other methods, the periodic baths did a better job of preserving the egg’s nutrients, the study found. The authors noted a higher concentration of polyphenols, compounds that protect against DNA damage.

“It’s probably brilliant — but who is the method for?” asked Deb Perelman, who runs the popular Smitten Kitchen blog. “For home cooking, there’s always a necessary balance of perfect versus a reasonable effort.”

Her preferred foolproof method involves a long ice bath after the egg is cooked. In a recipe for The New York Times, J. Kenji López-Alt proposed steaming the egg in a single inch of water.

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“It’s a matter of taste,” Ms. Di Lorenzo said. If science is universal, food is deeply personal. Some people even eat raw eggs.

There is one big drawback to the new Italian technique. “It’s more difficult to peel the periodic egg because everything is softer,” Dr. Di Maio said.

But Mr. Serrano-Bahri said that the Egg Board was on the case. “We are running a study to figure out that,” he said. “I could have an answer for you in the coming months.”

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Peptides may soon be easier to get amid RFK Jr’s push, but experts warn of risks

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Peptides may soon be easier to get amid RFK Jr’s push, but experts warn of risks

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The Food and Drug Administration (FDA) will reportedly weigh easing restrictions on peptides in anticipated talks.

The meeting, which is expected to be held in July, will discuss relaxing limits on more than a half dozen peptide injections.

Peptides are short chains of amino acids — the building blocks of proteins — that play key roles in biological functions, according to the National Institutes of Health. Peptide drugs are lab-made versions of natural molecules in the body that are designed to mimic or influence biological signals to treat disease, experts say.

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In a federal notice released Wednesday, the FDA identified these drugs — used for conditions ranging from insomnia to obesity — for potential inclusion on a list of substances that can be safely compounded by pharmacies.

Human Services Secretary Robert F. Kennedy Jr. does pull-ups during a conference at Ronald Reagan Washington National Airport in Arlington, Va., on Dec. 8, 2025, discussing the launch of the “Make Travel Family Friendly Again” campaign. (Heather Diehl/Getty Images)

This follows Health and Human Services Secretary Robert F. Kennedy Jr.’s push to deregulate peptides, which he’s spoken about publicly, although most peptides have not been reviewed for safety by the FDA.

Kennedy has discussed using the substances for personal injuries. In a recent interview on “The Joe Rogan Experience” podcast, he stated that he’s a “big fan of peptides.”

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The HHS secretary mentioned that he’s “very anxious” to making some peptides “more accessible.”

“My hope is that they will get moved to a place where people have access from ethical suppliers,” Kennedy said, alluding to the FDA taking action.

What to know about peptides

Peptides have gained popularity among wellness influencers and fitness gurus as a means of building muscle, healing injuries or appearing younger, the AP reported.

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Peptides act like a signal to hormones and the human body. Similar to how GLP-1s (glucagon-like peptide-1 agonists), such as Ozempic, suppress appetite and trigger weight loss, peptides can signal other functions, like the release of growth hormones.

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Peptides have gained popularity for outcomes like building muscle, healing injuries or appearing younger, the AP reported. (iStock)

Certain peptides up for review by the FDA, like BPC-157, are marketed for tendon healing, gut healing (in cases like ulcerative colitis), injury recovery and inflammation reduction, although the FDA has warned about the risk of unapproved peptide treatments.

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The FDA wrote in a February advisory that “compounded drugs should only be used in patients whose medical needs cannot be met by an FDA-approved drug.”

“Patients should obtain a prescription from their doctor and fill the prescription at a state-licensed pharmacy,” the agency wrote.

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The FDA wrote in a February advisory that “compounded drugs should only be used in patients whose medical needs cannot be met by an FDA-approved drug.” (Sarah Silbiger/Getty Images)

The current peptide market has been referred to as the “Wild West” due to lack of regulation. In an interview with AP, Dr. Peter Lurie, a former FDA official who now leads the Center for Science in the Public Interest in Washington, D.C., commented that “the Wild West is about to become wilder.”

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“I don’t see why one would take the path of proper drug approval if there is now this less rigorous, alternative path to market,” he said.

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Under the Biden administration, the FDA added nearly 20 peptides to a list of substances that should not be produced by compounding pharmacies, according to the AP.

The panel of pharmacy advisers at the time noted that the peptides did not meet criteria for safety.

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This could be why your weight-loss medication isn’t delivering results

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This could be why your weight-loss medication isn’t delivering results

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The skyrocketing popularity of GLP-1 receptor agonists has transformed the weight-loss industry, but not all shots are created equal in terms of how they work.

A study published in Nature investigated how genes affect the success of modern weight-loss drugs — specifically, GLP-1s like semaglutide and tirzepatide.

In analyzing genetic data and self-reported weight loss from over 27,000 users, researchers pinpointed a specific variation in the GLP-1 receptor gene (GLP1R) that acts as a “booster” for the drug’s effectiveness.

POPULAR WEIGHT-LOSS MEDICATIONS LINKED TO HIDDEN SIDE EFFECTS, STUDY FINDS

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Individuals carrying one copy of this variant lost an average of 1.6 pounds more than those without it, according to the findings.

This suggests that genetic testing could eventually help doctors steer sensitive patients toward medications they are more likely to tolerate.

Individuals carrying one copy of a specific genetic variant lost an average of 1.6 pounds more than those without it. (iStock)

“We believe these reports are a step forward in meeting an unmet need for a more informed and personalized approach to weight management,” said study co-author Noura Abul-Husn, chief medical officer at the 23andMe Research Institute in California, in a press release.

While this genetic “boost” is measurable, it remains relatively modest when compared to the total average weight loss of 24 pounds observed across the study population, the researchers noted.

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Beyond genetics, other factors such as age, sex and specific medications remain much stronger predictors of success.

For instance, the study found that women generally saw a higher body mass index (BMI) reduction (12.2%) compared to men (10.0%).

Traditional factors such as age, sex and specific medications remain much stronger predictors of success. (iStock)

The study may also reveal why certain patients experience stomach issues. Scientists identified a different genetic variant that was linked to increased reports of nausea and vomiting.

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The presence of this side effect did not impact the drug’s effectiveness, however. Patients with variants in the GLP1R and GIPR genes lost just as much weight as those without it; they simply felt more sick during the process, the study found.

WEIGHT-LOSS MEDICATIONS COULD IMPACT SEXUAL HEALTH IN UNEXPECTED WAYS

“GLP-1 treatment decisions are complex, and having access to clinical expertise to help contextualize your genetic results alongside your full health picture is exactly the kind of guidance this report is designed to support,” said Abul-Husn.

Patients with the variant lost just as much weight as those without it; they simply felt more sick during the process, the study found. (iStock)

Dr. Peter Balazs, MD, a hormone and weight-loss specialist serving the New York and New Jersey area, was not involved in the study but reiterated the role of the genetic variants in treatment response and side effects.

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“Notably, there appears to be a drug-specific effect: The GIPR variant associated with these side effects is observed with tirzepatide, but not with semaglutide,” he told Fox News Digital.

Balazs said he was surprised by the extremely wide nausea risk range (5%–78%). “Additionally, the drug-specific genetic dissociation was unexpected,” he added.

Study limitations

The data relied on participants reporting their own weight, which could be subject to bias.

“The data is self-reported and not medically verified, which may affect its reliability firstly,” Balazs told Fox News Digital. “It also does not account for key treatment variables, such as titration, discontinuation or dosing schedules.”

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The 23andMe participant pool may not reflect a diverse, real-world population, he added.

“The study also lacks data on important clinical endpoints, such as diabetes progression, and severe adverse effects, such as gastroparesis or pancreatitis,” Balazs pointed out. “Many of its findings also have not been supported by more clinically and statistically robust studies.”

Patients with the variant lost just as much weight as those without it; they simply felt more sick during the process, the study found. (iStock)

For example, a sub-study comparing these reports to objective iPhone health data suggested that participants might over-report their progress. While users reported an 11.8% loss, electronic data in that subset showed a 5.8% loss.

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As an observational study rather than a controlled clinical trial, it could not definitively prove that the genetic variants caused the difference in weight loss, only that they are associated with it, the researchers noted.

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“I think this article is interesting, raising the possibility of genetic factors, and the use of genetic testing incorporated into further decision-making when picking weight-loss medications,” Balazs said. “However, I would be careful to draw conclusions solely based on this study.”

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Considering Phentermine for Weight Loss? Who Should Take It Over a GLP-1

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Considering Phentermine for Weight Loss? Who Should Take It Over a GLP-1


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Phentermine for Weight Loss Curbs Cravings and Speeds Results




















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