The result is that the proteins in each part of the egg denature — or fall apart — at different temperatures. Yolk proteins cook at 65° Celsius, while those in the white cook at 85° C.

Did you know that the type of oil that you fry eggs in can have an impact on their texture and flavor. For crispy and nutty ...

The love for scrambled eggs has transcended different languages and cultures -- and for good reason. They are easy, nutritious, and tremendously satisfying. To change up your breakfast routine, or ...

Deviled eggs — the darlings of church suppers and potlucks — may sound retro, but when served at a fancy cocktail soiree, ...

You wouldn't want to ova cook it!The major drawback to this supposedly foolproof technique is that it’s an absolute faff, and consists of transferring an egg between a pan of boiling water and a ...

Many of us have boiled an egg at some point or another in our lives. The conventional technique is relatively straightforward ...