When it comes to egg, it consists of two parts, egg white and egg yolk and there is always a debate about which one is better for those who are on the journey of weight loss. Let us find out.

The papilli grow upward but become lopsided and flattened because the cells on the anterior outer surface multiply faster than ... Just as significant as evolution of jaws to the evolution of ...

Kewpie Corporation has confirmed the possibility that low molecular weight peptides from egg yolks contribute to the richness ...

The yolk colour tells us a lot about what the hen was fed, but it does not necessarily indicate the farming system. Therefore ...

making it impossible for traditional boiling or sous vide cooking techniques to produce an egg with a fully set white and a still-velvety yolk. The scientists’ new method, dubbed “periodic cooking”, ...

Many of the nutrients in an egg are found exclusively in the yolk, whereas the egg white contains primarily protein. Protein is vital for many components of your health, including building muscle ...

Di Maio described the yolk of the periodically cooked eggs as an excellent balance between ... chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory ...

It can be difficult to get the perfect soft-boiled eggs when making them yourself - with the yolk often getting just slightly too solid to be enjoyable. Luckily, Frank Proto, chef, cooking ...