Hard-boiled, soft-boiled or poached. Scientists have studied how to cook the perfect egg and have come up with a new recipe ...

Plus, here's why the green ring happens. If you’ve ever made hard-boiled eggs for salads, sandwiches, and (of course) deviled ...

There’s no single method to boil an egg, but a team at the Italian National Research Council’s Institute for Polymers, ...

The scientists devised a way of cooking an egg that requires no special culinary skill or fancy gadgets. It took about 300 ...

After cooking the egg thusly, the researchers first studied it using spectrometry and an MR-like scanner. They confirmed that ...

Discover the secret to perfectly boiled eggs with a revolutionary cooking method. Achieve set whites and a creamy yolk using ...

It’s hard to cook both the white and the yolk of the egg to the right temperature. Scientists have found a new method, called periodic cooking.

Researchers developed a ‘periodic cooking’ method using alternating hot and cold water cycles to cook eggs evenly while ...

A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in ...

The problem is that the yolk and albumen (the white part of the egg) cook at two different temperatures. Yolk requires a temperature of just 65C (149F) to cook, while the albumen needs a little ...

making it impossible for traditional boiling or sous vide cooking techniques to produce an egg with a fully set white and a still-velvety yolk. The scientists’ new method, dubbed “periodic cooking”, ...

The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because ...