The yolk of the periodically cooked egg was markedly different from other boiled egg yolks I’ve eaten. So if you’re a big yolk connoisseur, you may like this. It’s velvety and has a ...

The periodic cooking method resulted in an egg with a white like a soft-boiled egg, but a yolk more like a sous vide. Pellegrino Musto and Ernesto Di Maio. Here’s the final recipe: ...

The best way to prevent a green egg ring is by boiling and cooling the eggs just right. Kazaks says to start with fresh eggs, ...

3. Four Egg Yolks Whisked Plus One Tablespoon Whole Milk. Similar to the first method, the result of cooking this whisked mixture over medium-high heat had the same thin properties as a crepe.

With soft boiling, you cook the egg until the white is firm. However, because it’s cooked for less time, the yolk will have a runny or custard-like texture, depending on your personal preference.

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.

Generally, whites are considered a complete protein because it contains each of the 9 required amino acids. Calories: There is a major difference between the number of calories in egg yolk and white.