Rob Griffin and his family were stunned recently when their chicken laid a massive egg more than three times the normal size. Griffin, 38, who lives in England with his three daughters, Ruby, 12, ...

Egg yolks come in a wide array of colors, but does the pigmentation actually make any difference in the quality or flavor? Here's what we know.

If you have the patience to repeatedly switch an egg between a hot and a colder pan, you'll be rewarded with an amazing taste and texture, say physicists ...

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 ...

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 ...

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 ...

It can be difficult to get the perfect soft-boiled eggs when making them yourself - with the yolk often getting just slightly too solid to be enjoyable. Luckily, Frank Proto, chef, cooking ...