Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

Sometimes, you open up your carton of eggs and you may notice one egg in particular has a few wrinkles or folds in the shell.

The internet says you can and can’t freeze whole raw eggs, so naturally I went and tossed a couple eggs in the freezer. Senior food editor Claire Lower was able to make baby fried eggs with frozen ...

Eggs are an extremely versatile ingredient, and with so many ways to prepare them, they are a great way to add flavor and protein to a meal. While there are certainly cooking methods that are easier ...

There are plenty of poached egg tips and tricks floating around on the internet. Ree Drummond is all about the tornado method—stirring her pot of gently boiling water before dropping in the egg—for ...