and hard-boiled eggs in measurements of texture, consistency, and nutritional properties. Chemical analysis suggested that the periodically cooked egg yolks contained more polyphenols, a ...

The research — published Thursday in the journal Communications Engineering — compared a hard-boiled egg, a soft-boiled egg, the sous vide version that fancy restaurants use, as well as a ...

Making a hard-boiled egg is a seemingly straightforward process that can nonetheless be surprisingly tricky to master. However, scientists in Italy believe they’ve figured out the ideal method to make ...

They were comparing a hard-boiled egg, a soft-boiled egg, the 'sous vide' version beloved of fancy restaurants, and a completely new technique. This technique, which switches an egg eight times ...

The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an ...

Hard-boiled, soft-boiled or poached? Scientists have studied how to cook the perfect egg and have come up with a new recipe that they say optimises its taste and nutritional quality. Cooking an ...