Researchers say they've discovered a way to boil an egg that cooks both the white and yolk to perfection. Here's how you can ...

Boiling eggs just got a scientific upgrade. By alternating an egg between boiling and cool water, researchers have found a ...

Instead, its lift comes from egg whites whipped to medium peaks with cream of tartar. The proteins in the whites are prevented from binding together by the acid, which stabilizes the small ...

Place your hands over a medium-sized bowl ... to use another egg white if the recipe calls for stiff peaks. If you have more egg whites or yolks than you need for a recipe, you can store them ...

The egg whites can then be whipped to soft, medium or stiff peaks as needed for your recipe. French meringue does not require cooking, so the egg whites remain raw. Therefore, it is best only in ...

3. In a large bowl, whip the egg whites with the vanilla, cream of tartar, and salt with mixer until medium-stiff peaks form. Gradually add the remaining 3/4 cup sugar while continuing to whip to ...

HEAT oven to 275ºF. COMBINE sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating ...