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 ...

Periodic cooking in regards to boiled eggs is a process where the cooking temperature alternates, in this case from boiling water (212°F) to warm water (86°F), over the course of 32 minutes ...

NO MORE GUESSWORK: Easily boil, poach, or steam up to 12 eggs in minutes, faster than stovetop method. Use the included measuring cup to know how much water you need depending on the style of egg.

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 ...