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

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.

Everyone has their opinion on how to make a perfectly boiled egg—is it boiled from a cold start, hot start, steamed, pressure-cooked, or sous vide? This argument will rage all the more ...

The research team, from the University of Naples and Italy's Institute of Polymers, believe they have prepared what they describe as a perfect boiled egg (pictured) with their periodic method.

There’s no single method to boil an egg, but a team at the Italian National Research Council’s Institute for Polymers, Composites, and Biomaterials now believe there is a “perfect” way to ...

The colleague had a project in mind, Dr. Di Maio recalled. He wanted a perfectly boiled egg. The task was harder than it might seem, as many home cooks know. The yolk and the egg white ...

Switching between boiling and warm water every couple of minutes found to create the ideal consistency, shape, taste and nutritional profile Cooking the perfect boiled egg involves two pans and ...

It’s a recipe you can test for yourself — though the timing isn’t ideal with soaring egg prices in the United States from a bird flu outbreak. The perfect boiled egg has a velvety yolk ...

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 ...