After cooking the egg thusly, the researchers first studied it using spectrometry and an MR-like scanner. They confirmed that ...

Italian scientists claim to have found the scientifically best way to make a hard-boiled egg. After trying it for ourselves, ...

A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in ...

It’s hard to cook both the white and the yolk of the egg to the right temperature. Scientists have found a new method, called periodic cooking.

Italian scientists said Thursday that it takes 32 minutes and two temperatures of water to achieve a perfectly boiled egg, ...

The egg white (a.k.a. the albumen) cooks at 185 degrees Fahrenheit, while the yolk cooks at 149 degrees Fahrenheit. So, Di Lorenzo and fellow researchers wanted to see if there was a way to cook ...

An Italian study published this week has found the way to cook a perfect egg — you'll just need to spend 32 minutes to make ...

While the yolk begins cooking at 65 degrees Celsius (149 degrees Fahrenheit), the egg white (or albumen) only starts solidifying at 85 degrees C (185 degrees F). This often makes it difficult to ...

A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in Communications ...

Science has cracked the code for the perfect boiled egg with a technique called 'periodic cooking' that you need to know ...

TPA (texture profile analysis) to measure texture of egg albumen and yolk. Quantitative Description Analysis to get insights on colour, consistency, texture and taste of the cooked eggs.