It’s hard to beat a yolk-soaked breakfast sandwich. But undercooking your eggs carries real health risks. By Caroline Hopkins Legaspi Sunny side-up, over easy, lightly scrambled, soft-boiled ...

Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the texture of the yolk or the white but rarely both. Now scientists think ...

“Whether you're serving your fried egg sunny-side up, over-easy, over-medium, poached, hard-boiled, or fried, by the time you add salt and pepper, the white has begun to set. And if the yolk is ...

U.S. frozen custard recipes call for at least 1.4% egg yolk solids, according to Allrecipes. When cooked properly, the eggs ensure the custard's velvety texture. Egg prices are expected to jump by ...

Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal ...

Always cook your fried eggs over a medium to low heat, because we're not going for crispy edges. "For sunny side, just cook until the whites are set, and then remove. The yolk should be runny.

Add the egg yolk, buttermilk and honey. Mix together to form a dough. Turn out onto a floured surface and knead for 1-2 minutes. Flatten with hands to 1.25 inches, use a rolling pin to even out ...