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 ...

A process called “periodic cooking,” in which the egg is cycled between 212-degree Fahrenheit water and 86-degree water every two minutes, for a total of 32 minutes.

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.

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 ...

In a pot, place the eggs and create some space for movement then add cool water just two inches above the eggs. Bring the water to a boil for 15 minutes then turn off the stove and run the eggs ...

These aren’t your Easter bunny’s typical eggs. Nick Korbee, executive chef and partner of the New York City eatery Egg Shop, shared three different ways to take those hard-boiled eggs you dyed ...