If you're having a hard time peeling hard-boiled eggs, try using some olive oil. Here's why olive oil works like a charm when ...

While the egg is frying, tilt the pan slightly so that the oil in it pools on one side, then use a spoon to scoop up some of that hot oil and drizzle it over the egg whites, taking care not to let it ...

2 tablespoons extra-virgin olive oil, plus more for frying. 2 ounces thinly sliced prosciutto, finely chopped. 1 small carrot, coarsely chopped. 1 small celery rib, coarsely chopped. 1/2 small ...

2 tablespoons extra-virgin olive oil. 1 large egg white, beaten. For filling and finishing: 5 large eggs, plus 3 large egg yolks. 375 grams (1¾ cups) white sugar.

1 large egg. 1 egg yolk. ½ teaspoon vanilla paste or extract. ½ teaspoon cold water. Lemon-Olive Oil Cream. 6 teaspoons grated lemon zest, plus 3/4 cup fresh juice (from 4 large [about 4 ounces ...