In some recipes, eggs are used to form structure and stiff peaks. For these recipes, including meringues and mousses, Marcus ...

But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to ...

The problem, researchers explain, is fundamental: an egg is not a uniform entity, but a delicate, two-part structure. The yolk and the white set at different temperatures, which means cooking them ...

But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to ...

The egg-cooking method should depend on the chosen carb; the looser the egg, the sturdier the carb should be. Runny yolks are best served on breads with nooks and crannies, while baked or omelet ...