When egg prices are hard-boiling your temper, it’s important to make sure that each egg you make is the best it can possibly be. But when your egg white is cooked, your egg yolk is often still a runny mess. Once the yolk is cooked, the white is rubbery. The solution is a method of periodic cooking, researchers report February 6 in Communications Engineering. And true eggcellence, they say, requires only boiling water, slightly warm water, an egg — and 32 minutes of patience.
The challenge of cooking an egg is that the yolk and the albumen — or white — have different compositions, says Emilia Di Lorenzo, a