A quail egg has typically one-third the volume of its chicken counterpart. Though more cracking is required — as well as a different method to do so (more on that later) — there are plenty of reasons ...

It’s said that to get hired in a kitchen, budding chefs are often put to the “egg test.” If the cook can perfectly prepare eggs on request, they’re in. 1. Place room temperature eggs in a single layer ...

Joe Baur is a food and travel writer from the shores of Lake Erie, currently based in Berlin. His work has appeared in BBC Travel, National Geographic, Food52, The Guardian, and elsewhere. In the same ...