One woman’s deliciously jammy center is another’s way-too-runny nightmare. And you can order or make eggs in a dizzying array of styles, from over easy to hard-boiled. Of course, any ...

But undercooking your eggs carries real health risks. By Caroline Hopkins Legaspi Sunny side-up, over easy, lightly scrambled, soft-boiled, poached: Americans love eating eggs when they’re still ...

The technique involves periodic cooking, alternating between hot and lukewarm water, to achieve a velvety yolk and firm white ...

One woman’s deliciously jammy center is another’s way-too-runny nightmare. And you can order or make eggs in a dizzying array of styles, from over easy to hard-boiled. Of course, any ...

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 ...

No matter whether you call them hard-boiled, soft-boiled or “air-fried,” this method delivers a perfect egg, every time. A few flakes of salt are all you really need, but feel free to dress ...