The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly-like, undercooked whites.

Boiling eggs just got a scientific upgrade. By alternating an egg between boiling and cool water, researchers have found a way to cook both the yolk and white optimally — leading to better texture and higher nutritional content than traditional methods.

Trader Joe's is one of a handful of grocery store chains that are placing restrictions on egg purchases to combat egg shortages and rising prices.

As limited production continues to raise the price on eggs, Trader Joe's has enacted a limit on how many eggs any one customer can buy at a time.

Cracker Barrel announced it will keep egg prices the same and reward customers for their business, amid shortages.

Cracker Barrel won't charge extra for eggs in the midst of a national shortage due to bird flu, unlike its rival Waffle House.