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 new study reveals a technique called "periodic cooking" that balances yolk and white to perfection. The only catch? It’s a bit of a time commitment. Eggs are getting lots (and lots ...

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.