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.

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, ...

When it comes to egg, it consists of two parts, egg white and egg yolk and there is always a debate about which one is better ...

But when your egg white is cooked, your egg yolk is often still a runny mess. Once the yolk is cooked, the white is rubbery. The solution is a method of periodic cooking, researchers report ...

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 ...

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 ...