Scrambled eggs are a dish I find myself making more than just a few times a week. Eggs are packed with nutrients and protein, and when you scramble them, it's a tasty, customizable way to get food on ...

They're the ideal, quick and easy protein-packed pick-me-up, but scrambled eggs can be tricky and create some tough washing ...

If your immediate reaction was "Eggs in the microwave? You must be joking," then you can join the clamoring masses of people who think this isn't just a bad idea ... it's downright wrong. Yet ...

I made scrambled eggs using different well-known tricks and a few methods I had never heard of. Microwaving and baking the dish in the oven were the worst methods, as they made the eggs rubbery.

A few weeks ago I saw an article floating around about making poached eggs in a microwave. Skeptical, I saved the article on Facebook, pretty sure I would never dig it up to try for myself. Growing up ...

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.

Crack open more nutrients with these tasty, nutritionist-approved foods that pair perfectly with eggs for nutrient synergy.

They're the perfect, quick and easy protein packed pick-me-up, but scrambled eggs can be fiddly and create some tough washing up when you have to use a frying pan. That's why time-pressed cooks are ...