I cooked dozens of eggs to find the best method for firm whites, creamy yolks, and shells that slip right off.

Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

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Dropping your eggs into already boiling water lets you precisely control their cook time. Here's how long to boil eggs to the perfect doneness.

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In the universe of breakfast foods, Eggs Benedict sits on a throne of English muffins, crowned with hollandaise glory – and the version served at Addy’s Diner in Cleveland might just be the most regal ...

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