For instance, a vigorous boil is just right for the white – a temperature of 85°C gives optimum consistency. But the yolk – which only needs 65°C – can end up too hard. Many chefs cook ...

But they also claimed one of the micronutrients was noticeably higher in the “periodic” cooked egg compared with the other egg cooking techniques they tested (hard-boiled, soft-boiled ...

Conventional methods for cooking eggs, therefore, represent a compromise between those two seemingly incompatible truths. Hard-boil an egg at 100C (212F), and the white will soon become tender and ...

Every series, ITV crime drama Unforgotten welcomes a new guest ... The question now is: was Sidhu’s investigation merely bad police work, or was it another example of his corruption?

This new technique could mean more time in the kitchen compared to a standard hard-boiled egg, said food scientist Joanne Slavin from the University of Minnesota. But the blend of textures on the ...

The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an ...

Richard Mills, 42, an officer for Greater Manchester Police since 2006 ... Speaking after the sentencing, Detective Superintendent David Jones said: “DS Mills gravely abused his position ...

Perfection in the field of cooking an egg is a topic both subjective and controversial. Perhaps you prefer a scramble over a hard-boil for your brekkie. Maybe you swear by a poach. I prefer a ...

Joanne Slavin, a food scientist at the University of Minnesota, said the process takes longer than a standard hard-boil but results in a better texture. "This is a slower process to get a better ...