The method proposed by the researchers is called periodic cooking. The egg whites are heated and cooled until fully set. The ...

Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio ...

Hard-boiling makes sure the albumen is fully cooked, but it can yield a chalkier yolk. Soft-boiled eggs have a smoother yolk, but they can be too runny for some people’s taste. A sous vide egg ...

It’s hard to beat a yolk-soaked breakfast sandwich. But undercooking your eggs carries real health risks. By Caroline Hopkins Legaspi Sunny side-up, over easy, lightly scrambled, soft-boiled ...

The shorter cooking times for soft-boiled eggs, on the other hand, do not allow the yolks to reach a high-enough temperature, while the albumen does. “The insides are runny,” said Di Maio ...

Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio ...