One of the biggest challenges when boiling eggs is getting the right texture in the yolk and white protein, also known as egg whites that surround the yolk without destroying the shell. These two parts of the egg require different temperatures to cook correctly. White requires higher calories than egg yolks, which makes it difficult to cook both parts at the same time. Usually, the chef has to choose between cooking a portion or cooking another part. But now, a group of researchers have come up with a clever way to solve this classic kitchen problem.
Dr. Pellegrino Musto and Dr. Ernesto di Maio from the University of Federico II of the University of Naples have introduced a new cooking method that they call “regular cooking.” Their research, published in Science Journal of Communication Engineering, describes an egg that cooks eggs by turning around dipping them in cold water. This back and forth process keeps the shell intact and helps cook the inside more evenly.
In common methods, such as boiling or boiling methods, the eggs are always kept at the same temperature, resulting in uneven heating. Another method called sous video is to slowly cook food with sealed bags at precise temperatures – long-term in warm temperatures to create a creamy texture. However, it cannot completely boil the white part of the egg. Using the new periodic cooking technique, place the eggs in hot water and then place them in cold water and repeat several times. This helps each part of the egg to reach the correct cooking temperature.
According to the PhD, it is necessary to “the constant temperature of the egg yolk is 67°C, which, as predicted, is about the average between TH and TC.” In simpler terms, this means that the egg yolk remains in a stable temperature, which best suits it. The back and forth water temperature allows both the yolk and the white to cook completely without overcooking. Computer models (mathematical tools used to simulate real-world behavior), actual cooking tests show that this new approach makes both parts of the egg better. The yolk ends up being creamy, just like in an egg, and the white becomes stronger, just like in a boiled egg. This is a rare mix that many chefs hope to achieve.
Dr. Musto and Dr. Maio support their discovery with computer simulations and real taste tests. They use tools to measure texture and check for changes in protein in eggs inside the eggs. These changes in protein are what causes the egg to become solid. Special scans show that in this approach, the protein changes more uniformly and efficiently. “The spectroscopy confirms the simulation results,” said Dr. Maio, who highlighted the accuracy and control of their cooking methods. Spectroscopy is a technique that uses light to study material structures at the molecular level.
They also tested the eggs feeling and tasted. Eggs made from cooking regularly have a unique feel and flavor compared to conventional methods. Those who tasted them noticed that the white was firm but moist, and the egg yolk was creamy and rich. This shows that the method produces a good contrast between the two parts. The team also examined nutrition and found that this approach maintains healthier nutrition, such as important amino acids (which are the basis of proteins) and natural compounds called polyphenols, which are plant-based substances known for their health benefits, especially in egg yolks.
In short, regular cooking provides an egg that makes the egg taste better, feel better in the mouth, and retains more nutrition – no one has to break the shell or separate the parts of the egg. It can not only change the way we make breakfast, but also change the calories in other areas such as food processing and even making new materials. Dr. Musto and Dr. Maio believe that in industries where carefully controlled heating is crucial, this technology can be used outside the kitchen.
Journal Reference
Di Lorenzo E., Romano F., Ciriaco L., Iaccarino N., Izzo L., Randazzo A., Musto P., Di Maio E. “Cooking Eggs on a Regular Routine.” Communications Engineering, 2025; 4:5. doi:
About the Author
Dr. Pellegrino Musto is a respected scientist at the Institute of Polymers, Composites and Biomaterials of the Italian National Research Council. His work focuses on advanced materials and its applications in fields ranging from food science to biomedicine. With an in-depth understanding of material behavior under different conditions, Dr. Musto has made significant contributions to the study of thermal processes, spectroscopy and polymer analysis. He brings a multidisciplinary approach to problem-solving chemistry, physics, and engineering. In egg cooking research, Dr. Musto’s expertise in structural analysis helps verify how the cooking process changes molecular levels of proteins. His scientific insights continue to support innovations that transform from everyday food technologies to complex industrial applications into real-world improvements.
Dr. Ernesto Di Maio He is a professor at Federico II in Naples and a leading expert in chemical engineering and materials science. He is the head of the University’s Foam Lab, where he studied how heat, pressure and physical forces affect soft and structured materials. Dr. Di Maio is known for applying engineering principles to everyday challenges, specializing in the design of thermal transport and advanced machining methods. His research often explores how small changes in temperature control the physical properties of materials. In periodic egg cooking studies, he led modeling and simulation work, which showed how alternating cold and cold conditions cook eggs more accurately. Dr. Di Maio’s work highlights how science can improve even the most familiar experiences, such as making perfect eggs.
