A new study reveals a technique called "periodic cooking" that balances yolk and white to perfection. The only catch? It’s a ...

The research — published Thursday in the journal Communications Engineering — compared a hard-boiled egg, a soft-boiled egg, the sous vide version that fancy restaurants use, as well as a ...

“Many times people say that they don’t like the rubberiness of the egg white, or the graininess of the yolk in a hard-boiled egg,” said Nelson Serrano-Bahri, a chef and the director of ...

Photographs of the raw, hard-boiled (red), soft-boiled (yellow), sous vide (green) and periodic (blue) eggs. Credit: Pellegrino Musto and Ernesto Di Maio “[Sous vide] gives a very peculiar ...

And you can order or make eggs in a dizzying array of styles, from over easy to hard-boiled. Of course, any discussion of eggs these days has to start by acknowledging that, yes, they are crazy ...

That's why it's key to know how to cook them properly when you do find eggs at a reasonable price. Luckily, a new scientific study is showing us all how to prepare the perfect boiled egg.

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 ...

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 ...