Given the price of eggs and ongoing shortages at the moment, it may be less important to consumers than usual whether an egg is white or brown, organic or not, or how dark the egg's yolk is.

As for "farm fresh" and "natural" labels, Consumer Reports says they're basically meaningless.

The rule is: If the eggs smell fine, it’s probably OK to eat them. “As long as the eggs are stored in the fridge, eggs ...

PITTSBURGH — Eggs have been a baker’s best friend for, well, maybe forever. They help bind everything in a recipe together while also making the end product flavorful and tender. It’s ...

When you cook an egg, the heat that solidifies its whites and yolks kills pathogens like salmonella and bird flu. That’s why food safety officials recommend cooking eggs until both parts are firm.

But cut one in half and you’ll reveal a pork sausage layer swaddling a cooked egg with sunny yolk. There’s little certainty about the origins of Scotch eggs—except that the name has little ...

With egg pricing soaring and shortages leaving grocery store shelves empty, Americans are scrambling to find new ways to ...

egg yolk? Egg whites contain a little more than half the ... herbicides or fertilizers and 100% of the agricultural ingredients must be certified organic. — Pasteurized. Eggs heated to a temperature ...