Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly-like, undercooked whites. Researchers cooked hundreds of eggs and used math to tackle this runny conundrum.

A group of Italian engineers has your back. They started with a fundamental problem of egg boiling: The yolk and the white cook at different temperatures, the white in water that’s 85°C (185°F ...

Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly ...

Scientists say they've cracked the code for boiling the perfect egg. It's a recipe you can test for yourself — though the timing isn't ideal, with soaring egg prices in the United States from ...

NEW YORK (AP) — Scientists say they’ve cracked the code for boiling the perfect egg. It’s a recipe you can test for yourself — though the timing isn’t ideal with soaring egg prices in the United ...