If you love a good jammy egg yolk, not quite firm and not quite runny, you've likely wondered how to get them there in the ...

In a new method of boiling eggs dubbed "periodic cooking," researchers switch the eggs between two pots — one with boiling water, left, and the other with lukewarm water — every two minutes. AP ...

This causes the eggs to feel softer and have less "bite" when cooked. Pasteurized liquid egg whites are also very difficult to whip to stiff peaks, as you would when making meringues.

Use thawed yolks and whole eggs immediately. Thawed egg whites whip better if left at room temperature for 30 minutes. Always use thawed eggs in fully cooked dishes.

An egg needs to reach about 158 degrees to fully cook. None of the eggs in this first experiment cooked all the way, but it was forecast to get a few degrees hotter later in the day.

NEW YORK (AP) — Scientists say they’ve cracked the code for boiling the perfect egg. It’s a recipe you can test for yourself — though the timing isn’t ideal with soaring egg prices in the United ...