Photographs of the raw, hard-boiled (red), soft-boiled (yellow), sous vide (green) and periodic (blue) eggs. Credit: Pellegrino Musto and Ernesto Di Maio “[Sous vide] gives a very peculiar ...

To confirm they had cooked up something new, the researchers tested the chemical makeup of the prepared eggs and served them to a panel of eight tasters alongside traditional boiled eggs.

the researchers tested the chemical makeup of the prepared eggs and served them to a panel of eight tasters alongside traditional boiled eggs. The research was published on Feb. 6 in the journal ...

To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master’s materials engineering ...