The Food Lab: Better Home Cooking Through Science

Bacon and eggs: two perfect foods ...

EGGS, DAIRY, AND THE SCIENCE of BREAKFAST RECIPES IN THIS CHAPTER Foolproof Soft-Boiled Eggs Foolproof Hard-Boile ...

Potato Hash with Peppers and Onions Potato and Corned Beef Hash Basic Dry Pancake Mix Light and Fluffy Buttermi ...

IS THERE ANY FOOD SO PERFECT, SO COMPLETE, SO PROFOUNDLY SIMPLE YET STAGGERINGLY COMPLEX AS THE ...

EGG? It’s easily the most versatile and useful ingredient in the pantry. Just think of what you can do with ...

The FOOD LAB’s Complete Guide TO BUYING AND STORING EGGS When I say eggs, I’m pretty much always re ...

Q: What’s inside the egg that makes it so culinarily useful? ...

There are two basic parts to an egg: yolk and white. The yolk is the nutritive source for the ...

Any carton of eggs that displays the United States Department of Agriculture (USDA) shield on it was pack ...

the supermarket—chickens these days are bred to produce eggs medium-size and up. Large eggs are ...

whites that will hold their shape much better during poaching or frying, as well as yolks that ...

Loose whites in older eggs. Q: I’ve heard that older eggs are better for boiling because they are easier ...

Q: Is there a trick to getting the shell off a hard-boiled egg without mutilating the white? I’ve tried every ...

Eggs slowly heated in cold water will stick to their shells. In fact, I discovered that the only ...

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Peeling under running water helps loosen the peel. Q: How do I know how old an egg is? You can try checking th ...

remain wholesome for well beyond this 45-day period—60 to 70 days is reasonable. While it’s possible th ...

larger end tries to rise. If you’ve got an egg that floats, it’s probably past its prime and should be dis ...

and excessive moisture loss. In the United States, USDA- stamped eggs are all washed prior to packaging ...

breed of chicken, and it is largely controlled by market demands. In most of New England, bro ...