Four different cooking techniques were tested, namely hard-boiling, soft-boiling, sous vide or 6X °C and periodic cooking. Hard-boiled eggs were placed in boiling water for 12 min; soft-boiled eggs were placed in boiling water for 6 minutes; sous vide eggs were placed in water at 65 °C for 1 h and periodic eggs were placed alternatively in boiling water (Th = 100 °C) for th = 2 min and water at Tc = 30 °C for tc = 2 min, for a total cooking time of 32 minutes, which corresponds to the repetition of the hot and cold cycles for a total of N = 8 times. In the case of periodic eggs, a bowl filled with water kept at 30 °C was used for the cold cooking cycle.