Here are a few tips for separating egg whites from yolks.
Easter is coming, so we have a doubly-eggy set of questions: how to hollow out an egg, and the timeliness of balancing an egg.
There's quite a bit of mystery around eggs. Because of the effort to simplify when things go bad, there's some mystery about that, too. Let's see if we can't clarify things a bit.
Occasionally vague and/or strange cooking advice lurks around every corner. Can you cook an egg with sugar alone? And not hot, candy-making sugar, but normal, room temperature sugar? Could be.