A professional chef shared a simple cooking hack to make the perfect fried egg without using butter or oil. You won't believe ...

Out of all the simple breakfasts out there, an over-easy egg on toast is my favorite. These hardworking eggs are equally at home atop a bed of rice, a burger, or even a piece of pizza. Hitting ...

Freeze Eggs in a Muffin Tin . Another good option is to crack the eggs at home, put the egg yolks and white into a muffin tin, and freeze them. Once they’re frozen, you can then add them to a ...

The rule of thumb: For each serving, crack two eggs into a ramekin, then add a little cream or broth or both to gently coddle the eggs, keeping them tender as they bake. The rest is simply ...

Again, the solution is simple: Use older eggs, such as those stored as little as a week in your refrigerator. Two things happen while an egg sits around. First, ...

Lydia’s Salad Dressing. From The Ballymaloe Cookbook by Myrtle Allen (Gill and Macmillan, 1977) Editor’s note: I was asked to make a “green salad” for a St. Patrick’s Day dinner.

It should be as viscous as an egg white; if it isn’t, simmer it to thicken. For one whole egg, use 57 grams (¼ cup) and for one egg white, use 29 grams (2 tablespoons). What it can do: Add ...

How long do eggs last in the fridge? According to the US Department of Agriculture, eggs typically stay good for three to five weeks in the fridge.They "often remain safe to eat for a week or two ...