The perfect boiled egg is a matter of taste. For most people, it’s probably some variation of soft-boiled: not very runny, ...

Scientists say they’ve found the ideal way to cook boiled eggs to maximize consistency, taste and nutrients of the egg white and yolk. You can even test it at home.

Fact checked by Nick Blackmer In a new study, scientists developed a method to boil an egg that may cook both the yolk and ...

If the ideal boiled egg has a meltingly soft centre and firm white, scientists have developed what they say is the perfect method. Alas, it takes 32 minutes.

For the egg white, or albumen, it’s around 185 degrees F. Hard-boiling ensures the albumen is fully cooked, but it can yield a chalkier yolk. Soft-boiled eggs have a smoother yolk that can be ...

(A Brief History of Cooking With Fire) The technique involves a pot of boiling water and a pot or bowl of water that is kept at approximately 86°F.

A third method, known as sous vide, cooks an egg for an hour in a water bath of 150 degrees Fahrenheit. That’s the ideal temperature for the yolk, but the prolonged exposure is less optimal for ...