Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the ...

Brown and white eggs have virtually identical nutritional content, determined more by the hen's diet than the eggshell color.

We’re so used to cooking eggs to make them “hard-boiled” that we don’t think about how counter that word is to most of nature.

“Lean protein, such as egg whites, chicken breast, turkey breast, tilapia, shrimp, cod and lean cuts of beef or pork, supply the amino acids necessary for muscle repair and growth while minimizing fat ...