The perfect boiled egg is a matter of taste. For most people, it’s probably some variation of soft-boiled: not very runny, ...

Scientists say they’ve found the ideal way to cook boiled eggs to maximize consistency, taste and nutrients of the egg white and yolk. You can even test it at home.

Egg white is the clear, gelatinous liquid that surrounds the yolk inside the egg. Also called the albumen, egg white serves as a shock-absorber and anchor for the egg yolk and provides nutrients ...

ALBUMEN: The white of the egg, the albumen is an important source of protein and vitamin B2. It is composed primarily of protein, with only traces of fat and no cholesterol.

A third method, known as sous vide, cooks an egg for an hour in a water bath of 150 degrees Fahrenheit. That’s the ideal temperature for the yolk, but the prolonged exposure is less optimal for ...

A typical chicken egg has three things: a hard shell, an albumen (egg white) and a yolk. On rare occasions, some eggs will have two yolks. And in Sandy Steinberg’s case, she cracked an egg on ...

If egg white is at all effective in treating burns (and we're not at all convinced that it is, 100+ year medical references to the contrary), it's as an occlusive dressing that would keep ...

Brown and white eggs have similar nutrients, and their health benefits are not dependent on their shell color. Other factors such as the hen’s diet can influence egg nutrition.