🥚 Perfect Soft-Boiled Egg — The Protein Science Behind Creamy Yolks

Why do some eggs turn rubbery while others stay silky with a creamy yolk? It all comes down to protein chemistry. Egg whites set at lower temperatures than yolks, and with careful timing, you can create the perfect balance. In this video, see the science behind the perfect soft-boiled egg — and how heat transforms proteins into one of the most satisfying bites in cooking