Cooking at a vigorous boil works for the white, which requires temperatures of 85°C (185°F) for optimum consistency, but can also result in a hard yolk, which only needs 65°C (149°F).

Of course, mastering the perfect hard-boiled egg is only half the battle. Peeling off the shell can be an exercise in patience and frustration. But it doesn’t have to be, ...

Material engineers in Italy cooked 300 eggs to find the perfect way to boil an egg. makistock – stock.adobe.com. Eight expert tasters were asked to rate the different results based on qualities ...

Half-boiled eggs, also known as soft-boiled eggs, are cooked just enough for the whites to set while the yolks remain runny or semi-liquid. They are popular for their taste and creamy texture and ...

Cooking tips The trick to make boiled egg shells come off on their own: add this to boiling water and don’t lose half of it by peeling it. Removing the shells of hard-boiled eggs is time ...

The perfect boiled egg has a velvety yolk paired with a soft, ... “You could definitely do this at home with half a dozen eggs or so,” said Gregory Weiss, a chemist at the University of ...

Hard-boiled eggs are an amazing high-protein breakfast, snack, or lunch, and I've found the best tips to ensure they come out perfectly every time. ... and add about a half inch of water.

And then there’s the not-so-small matter of the time and effort involved. The scientists call for moving the eggs every 2 minutes for 32 minutes total, which means transferring them a whopping ...

Now, Ernesto Di Maio at the University of Naples, Italy, and his colleagues have found a better way to evenly boil an egg, by swapping it between boiling water and 30°C (86°F) water every two ...