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 feverishly as ...

Some chefs and home cooks swear by putting boiled eggs in an ice bath immediately after cooking. Here's why, and whether or ...

A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in Communications Engineering. The approach, which the authors call periodic ...

We’ve all been there – trying to peel a boiled egg, but mangling it beyond all recognition as the hard shell stubbornly sticks to the egg white. Worse, the egg ends up covered in chewy bits of ...