We all have our reasons for separating the yolks from the egg whites—dietary restrictions, flavor preferences—and a slapdash ...

Cooking an egg is a delicate art because the yolk and the white do not cook at the same temperature. The yolk begins to solidify at 65 degrees Celsius (149 degrees Fahrenheit) and the white at 85C.

the egg should remain in the pan just 15 or 20 seconds. It may burn or when frying it lose that taste in case the oil was very hot. This will cause the yolk to be liquid when broken, which is how ...