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, ...

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 ...

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 ...

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 ...

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 ...