With so many methods out there, I set out to see if the 32-minute approach could actually improve the humble boiled egg.

Many people say that “good” art is subjective, and I’d say the same goes for the “perfect” egg. One woman’s deliciously jammy center is another’s way-too-runny nightmare. And you can ...

The technique involves periodic cooking, alternating between hot and lukewarm water, to achieve a velvety yolk and firm white ...

For the egg white, or albumen, it’s around 85 degrees C (185 degrees F). Hard-boiling makes sure the albumen is fully cooked, but it can yield a chalkier yolk. Soft-boiled eggs have a smoother ...

Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method ...

We opt for 6-minute eggs, not hard-boiled eggs, to avoid a dry, rubbery yolk. While Scotch eggs can be served cold or room temperature, we like them fresh from the fryer. Just be sure to let ...

They claim that the results are superior to the two existing methods for achieving a pillowy boiled egg: soft-boiling and sous vide (the latter of which involves the use of an appliance that ...