A friend boiled this egg using the Food Lab method, and it came out like this: with a ton of little perfect craters like some kind of cartoon moon. He's never
Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy anoth
The yolk of a hardboiled egg often has a green tinge right at the interface to the white. Besides not looking very good, I think it also maybe contributes a sul
I bought some fresh eggs the other day which don't expire until next month. They've remained in the fridge in their carton. I just realised that a few of the e
Everything I see says to air fry your eggs at around 270 degrees. Why not 400 at shorter time? Will this cause problems? I know I could try, but hoping someone