What does the boiled vs simmered eggs experiment test?

It tests one variable: water heat. The idea is that eggs held at a gentle simmer have tender whites and creamier yolks than eggs boiled hard.

20-minute experiment

Boiled vs simmered eggs

Same eggs, different bubbles.

The idea

Eggs held at a gentle simmer have tender whites and creamier yolks than eggs boiled hard.

The one thing you change: Water heat

You need

4 eggs
2 pots of water
A timer
A bowl of ice water

Steps

Bring one pot to a hard boil and the other to a gentle simmer with small bubbles.
Lower two eggs into each pot with a spoon, since boiling water splashes, and cook for 10 minutes.
Move them to ice water, then peel and cut each one open. Egg allergy? Skip this one.

What you should find

The simmered eggs have softer whites and a smooth yolk. The boiled ones are firmer and more rubbery.

From the app

Cook this with Chef Fizz

Step-by-step mode with timers, in the free app.

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The science behind it

Boil vs. simmer

Water boils at 100°C with big, rolling bubbles. A simmer is about 85 to 95°C, with small bubbles that break the surface now and then. Most soups, stews and…

Read the explainer

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