When it comes to using eggs, most of the time, we're cracking one or two into a hot pan to make the perfect fried egg. Perhaps we're safely bring a few up to room temperature since that's the best ...

You've probably seen that magical moment on cooking shows: the chef holds the egg in one hand, taps the edge of the bowl and ploc! The shell cracks open into two perfect halves, without a single piece ...

If you’re like me, cracking an egg while you're baking or making an omelet can be a never-ending mess. Egg goo on my hands, on the counter, running down the side of the bowl. And, of course, the ...

Cracked eggs during boiling are common and usually safe to eat. The heat seals the crack, and any escaped white can be trimmed. To prevent cracks, bri ...

Thanks to the gradual build-up of heat, the air pocket also expands when you hard-boil the egg. Once the egg cools, the air ...