For years, the humble egg has been the centerpiece of a nutritional controversy. Do you stick with egg whites for a leaner ...

The Genius Egg-Cooking Trick We Wish We’d Known About Sooner first appeared on Parade on Jul 6, 2025 This story was ...

Gordon Ramsay explains how he makes a perfect fried egg. The British chef, restaurateur, and host of "Next Level Chef" fries eggs using two types of fat, bastes them with butter, and finishes with ...

Everyone has their opinion on how to make a perfectly boiled egg—is it boiled from a cold start, hot start, steamed, pressure ...

For the egg white, or albumen, it’s around 185 degrees F. Hard-boiling ensures the albumen is fully cooked, but it can yield a chalkier yolk. Soft-boiled eggs have a smoother yolk that can be ...

Crack the truth about eggs! From cholesterol myths to fresh vs. old, clear up common misconceptions about these breakfast ...

When egg prices are hard-boiling your temper, it’s important to make sure that each egg you make is the best it can possibly be. But when your egg white is cooked, your egg yolk is often still a ...

Chefs have found immersing the egg in a water bath at a steady temperature of between 60°C and 70°C (140°F and 158°F) can lead to better cooked yolks, but this sous vide method also risks an ...

The perfect boiled egg is a surprisingly elusive food — the proteins in egg yolks denature and thicken at 65 ° C (149 °F), while egg whites require a higher temperature of 85°C (185°F) for perfect ...

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.

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.