I take pride in making a perfect poached egg. It took several test runs to get my technique right, but it works every time: a splash of vinegar in a saucepan full of simmering water creates a fully ...

Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly ...

Yet anyone who’s cut into a supposedly “perfectly” boiled egg knows the disappointment: either a rubbery white with a chalky yolk, or a decent yolk surrounded by raw, runny whites. Now, researchers ...

5 Valentine’s Day menu offerings for the foodie in your life It’s a recipe you can test for yourself — though the timing isn’t ideal with soaring egg prices in the United States from a ...

Unsplash/Raiyan Zakaria Cooking an egg is a delicate art because the yolk and the white do not cook at the same temperature. The yolk begins to solidify at 65 degrees Celsius (149 degrees Fahrenheit) ...

Korin Miller is a health and lifestyle journalist who has been published in The Washington Post, Prevention, SELF, Women's Health, The Bump, and Yahoo, among other outlets. In a new study ...

5 & Dine: Five Baltimore restaurants to celebrate Galentine’s Day It’s a recipe you can test for yourself — though the timing isn’t ideal with soaring egg prices in the United States from ...

in a new method of boiling eggs dubbed “periodic cooking.” (Emilia Di Lorenzo, Ernesto Di Maio via AP) This image provided by researchers in February 2025 shows the results of different methods of ...