Health
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.”
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.”
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.
“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.”
new video loaded: Wii Bowling Takes Over Tulsa Retirement Homes
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transcript
Wii Bowling Takes Over Tulsa Retirement Homes
Retirement communities in Tulsa, Okla., compete against one another in a Nintendo Wii Sports bowling league.
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“That’s how you win.” “There you go, Ron.” “Way to go.”
By Nick Oxford, Alisa Shodiyev Kaff and Alexandra E. Petri
June 19, 2026
NEWYou can now listen to Fox News articles!
As the popularity of GLP-1 drugs continues to climb, significant weight loss associated with the medications has been linked to a growing list of cosmetic concerns.
Some surgeons report that more patients are seeking treatments for so-called “Ozempic earlobes,” which reportedly appear thinner, longer or more sagging after the loss of facial fat.
“The use of semaglutides causes you to lose fat across your body, including the small, fat pads of the earlobes,” facial plastic surgeon Sachin S. Parikh, MD, told NewBeauty.
OZEMPIC, OTHER SEMAGLUTIDES LINKED TO HAIR LOSS: HERE’S WHAT TO KNOW
“It’s important to note that semaglutides do not damage ear tissue or affect hearing in any way, so any intervention would be purely cosmetic,” added the California-based doctor.
Some of the potential treatments for “Ozempic earlobes” may include dermal filler, fat transfer, laser treatments or surgical earlobe reduction, according to the report.
As the popularity of GLP-1 drugs continues to climb, significant weight loss associated with the medications has been linked to a growing list of cosmetic concerns. (iStock)
Dr. Mohammed Asif from Duly Health and Care in Naperville, Illinois, said that while he hasn’t personally noticed an uptick in ear surgeries, he has seen a rise in other procedures due to GLP-1-triggered weight loss.
Some of those include panniculectomies (Ozempic skin removal surgery) and abdominoplasties (tummy tucks).
PLASTIC SURGERY TRENDS TAKE A SURPRISING TURN, AS DOCTORS SEE MORE PATIENTS ‘SIZING DOWN’
“There has been a significant increase in body contouring procedures among patients with GLP-1 weight loss,” Asif told Fox News Digital.
“In my practice, I’ve seen a significant surge in breast lifts, panniculectomies (skin removal surgery), abdominoplasties (tummy tucks), brachioplasties (arm lifts) and thighplasties due to weight loss.”
TOP COSMETIC PROCEDURES REVEALED IN NEW REPORT: WHAT’S TRENDING AND WHY
Healing and recovery are “far greater and less complicated” than with bariatric surgery weight loss, Asif noted.
“This is due to the gradual weight loss achieved over time with GLP-1s.”
“Ozempic breast” is another common complaint, according to Dr. Michael Omidi, a double board-certified plastic surgeon practicing in Beverly Hills.
“There has been a significant increase in body contouring procedures among patients with GLP-1 weight loss,” a doctor told Fox News Digital. (iStock)
“Women in their 30s and 40s would not typically need a breast lift, but when you’re taking drugs like Ozempic or Wegovy that cause rapid weight loss, women can see gravity take its toll on their breasts,” he told Fox News Digital.
“When women, especially younger ones, lose fat too fast, it causes the breasts, which are comprised of fat, glandular tissue and skin, to lose volume,” he went on. “The skin and supporting ligaments don’t always bouce back at the same rate as the weight loss, resulting in breasts that can appear saggy and deflated.”
NEW OBESITY TREATMENT MAY HELP PRESERVE MUSCLE DURING WEIGHT LOSS
Dr. Samuel Golpanian, a double board-certified plastic surgeon in Beverly Hills, said he has seen “dozens” of patients – men and women alike – seeking treatments for so-called “Ozempic butt” after significant weight loss.
“This is an unintended consequence of taking GLP-1s,” he told Fox News Digital.
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“Such dramatic weight loss in a short period of time causes the skin not to tighten quickly enough to keep up with the body’s changes. Our buttocks have a large amount of fat, so when that volume disappears quickly, you’ll develop a flatter, saggier behind.”
“Such dramatic weight loss in a short period of time causes the skin not to tighten quickly enough to keep up with the body’s changes,” a surgeon said. (iStock)
Kristy Hamilton, MD, a Houston-based surgeon who is a member of the American Society of Plastic Surgeons (ASPS), agreed that a growing number of patients are seeking skin-tightening procedures after losing large amounts of weight with GLP-1s.
“We’re absolutely seeing more of those patients, and I expect that trend to continue,” said Hamilton in an ASPS report.
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“People are losing as much as 100 pounds on this medication – and when you’re losing that amount, that’s significant. You’re certainly going to have excess skin afterward.”
The ASPS lists the following body-contouring procedures as the ones most frequently performed after substantial weight loss.
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- Tummy tuck (abdominoplasty): Removes excess abdominal skin and fat
- Lower body lift (belt lipectomy): Addresses the abdomen, buttocks, hips and thighs
- Arm lift (brachioplasty): Removes hanging upper-arm skin
- Thigh lift: Tightens excess skin of the inner thighs
- Breast lift (mastopexy): Addresses sagging, deflated breasts after weight loss
- Facelift/neck lift: Addresses facial volume loss and skin laxity after major weight loss
“People are losing as much as 100 pounds on this medication – and when you’re losing that amount, that’s significant. You’re certainly going to have excess skin afterward.” (iStock)
Experts say adequate protein intake and resistance training can help minimize the loss of lean muscle mass that often accompanies rapid weight loss, which could reduce some of the cosmetic concerns.
Golpanian also emphasized the importance of eating enough protein.
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“It can be harder since your appetite is suppressed, but it’s so important to consume at least 110 grams of protein a day while taking a GLP-1 drug,” he advised.
“Also, I say this to my patients all the time: You have to lift weights to keep your muscles from atrophying. Strength training can help build muscles and preserve your glutes.”
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