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Kewpie Corporation has confirmed the possibility that low molecular weight peptides from egg yolks contribute to the richness of egg yolk mayonnaise.

Soft-boiled eggs have a smoother yolk that can be too runny for some people’s taste. A sous vide egg—cooked in water at 140 to 158 degrees F for at least an hour—is close to the ideal.

It’s hard to cook both the white and the yolk of the egg to the right temperature. Scientists have found a new method, called periodic cooking.

A perfect boiled egg can be harder to achieve than it seems: The yolk and the egg white, or albumen, have different chemical compositions, which call for different heating temperatures. Ernesto Di ...

Eggs-perts are weighing in on the color of your egg yolk. As Americans down an average of nearly 300 eggs a year, you’ve likely cracked open an egg to see a yolk slightly different than what you ...

Yes, the Color of Your Egg Yolk Matters — Here’s What It Means We asked poultry experts to explain what’s behind the shade of your egg yolk, from pale yellow to deep orange.

Accidentally getting streaks of egg yolk in a bowl of egg whites can ruin a meringue. Normally this would mean starting over, but here are two ways to extract wayward bits of yolk that get in your ...