A novel method for boiling eggs (and a talk about egg prices & public science)

Ingredients

• 6 pieces Large Egg (room temperature)
• 4 cups Water (for each bath; enough to fully submerge eggs)
• to taste pinch Sea Salt (crunchy) (sprinkled on peeled eggs before serving)

Instructions

1. Heat the Boiling Water Bath

   Fill the large pot with about 4 cups of water, cover, and bring to a rolling boil (100°C).

   Time: PT10M

   Temperature: 100°C

2. Prepare the Cool Water Bath

   While the water is heating, fill a second pot or large bowl with about 4 cups of room‑temperature water (around 25°C).

   Time: PT2M

   Temperature: 25°C

3. Begin the Alternating 2‑Minute Baths

   Using the slotted spoon, gently lower all six eggs into the boiling water and start a 2‑minute timer.

   Time: PT2M

   Temperature: 100°C

4. Transfer to Cool Bath

   After 2 minutes, quickly lift the eggs with the slotted spoon and place them into the cool water bath for 2 minutes.

   Time: PT2M

   Temperature: 25°C

5. Repeat Hot‑Cool Cycle

   Repeat the 2‑minute hot water immersion followed by a 2‑minute cool water immersion eight times total (32 minutes of alternating baths). Use a stopwatch lap function to keep track.

   Time: PT32M

6. Final Cool‑Down

   When the 32‑minute cycle is complete, transfer the eggs to a bowl of running cool tap water for about 2 minutes to stop any residual cooking.

   Time: PT2M

7. Peel and Serve

   Tap each egg gently on a hard surface, peel the shell (peeling under water can help), and sprinkle with crunchy sea salt to taste.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

36 g

Carbohydrates

3 g

Fat

30 g

Fiber

0 g