By carefully controlling heat flow, researchers in Italy achieved a perfectly textured egg that retains more beneficial compounds. The only trade-off? A slightly tougher peel, but for egg enthusiasts, ...

I know it’s a bit of a cliché for a thirty-something to take up running as her big new life goal, but over the holidays, my ...

Yolk requires a temperature of just 65C (149F) to cook, while the albumen needs a little more heat at 85C (185F). Conventional methods for cooking eggs, therefore, represent a compromise between those ...

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

Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the ...

The team used computer models of computational fluid dynamics, then tested out the painstaking—yet reportedly ...

Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly-like, undercooked whites. Researchers cooked hundreds of eggs and used math to tackle this runny conundrum.

Paris: Hard-boiled, soft-boiled or poached. Scientists have studied how to cook the perfect egg and have come up with a new recipe that they say optimises its taste and nutritional quality.

The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an ...

We’re so used to cooking eggs to make them “hard-boiled” that we don’t think about how counter that word is to most of nature ...