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For the egg white, or albumen, it’s around 85 degrees C (185 degrees F). Hard-boiling makes sure the albumen is fully cooked, but it can yield a chalkier yolk. Soft-boiled eggs have a smoother ...

The USDA says an egg that floats in water is of poor quality but may be safe to eat. The agency advises cracking the egg into a bowl and checking it for an off-odor or unusual appearance before ...

Now, there’s something admittedly, well, contradictory about making a hard-“boiled” egg in an air fryer—but alas, it works. And it works well. A Salon colleague, Carlyn Zwarenstein ...

Slightly beaten raw eggs (whites and yolks combined) can also last up to two days in the fridge. Hard-boiled eggs in their shells can last up to one week in the fridge. “Store them in a covered ...

If you think you have your egg-boiling technique down to a science, there is still a chance you haven’t prepared the “perfect” boiled egg. Boiling an egg flawlessly is challenging because ...