When it comes to egg, it consists of two parts, egg white and egg yolk and there is always a debate about which one is better ...

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 ...

Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the texture of the yolk or the white but rarely both. Now scientists think ...