Boiling an egg seems like it should be simple. Yet anyone who’s cut into a supposedly “perfectly” boiled egg knows the disappointment: either a rubbery white with a chalky yolk, or a decent yolk ...

It’s hard to cook both the white and the yolk of the egg to the right temperature. Scientists have found a new method, called periodic cooking.

One study found that patients who ate egg protein absorbed 50$ of the protein in its raw form and absorbed 91$ when the proteins were cooked. Plus, eggs contain all 9 essential amino acids that ...

The Martlet got to sit down with Dr. Stephen Tuffs, assistant professor of biochemistry and microbiology, to talk about ...

Q&A: From people avoiding wild birds to farmers protecting their animals, Kent State epidemiologist Dr. Tara Smith shares ...