# How to Make the Perfect Boiled Egg

![Perfect Boiled Egg](https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yBdnK.img?w=768&h=512&m=6)

The circulatory boiling method developed by scientists achieves a dense yolk, uniformly set white, and maximum nutrient retention simultaneously. It requires precise control of temperature and time, making it challenging.

Estimated Cooking Difficulty: ★★★☆☆

## Essential Ingredients and Tools

- Fresh eggs (AA grade recommended)
- Pot of boiling water at 100°C (diameter ≥ 15cm)
- Pot of warm water at 30°C (diameter ≥ 15cm)
- Timer
- Slotted spoon

## Measurements

Per serving:

- 1 egg (approx. 60g)
- 1500ml of boiling water at 100°C
- 1500ml of warm water at 30°C

## Instructions

- Prepare two pots of water: Pot A maintains boiling water at 100°C, and Pot B maintains warm water at 30°C.
- Use the slotted spoon to place the egg into Pot A and start the timer.
- Precisely transfer the egg to the other pot of water **every 2 minutes**.
- Repeat the transfer process a total of 16 times (total duration 32 minutes).
- After the final transfer, let the egg rest in Pot B for 30 seconds.
- Immediately place it in ice water (0°C) to stop the cooking process (maintain for 30 seconds).
- When peeling, start from the blunt end (air cell) and peel the membrane along the longitudinal axis.

## Additional Information

- Key Parameters:
  - Yolk center temperature: 67±1°C
  - White layering temperatures:
    - Outer layer: 100°C→87°C
    - Middle layer: 87°C→55°C
    - Inner layer: 55°C→30°C
- Nutritional Advantage: Polyphenol content is 23% higher than traditional boiling methods.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.