Questions about eggs and egg based foods, or egg substitutions in recipes.

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can i use whole eggs instead of egg yolks?

My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8 eggs when 4 would do.
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0answers
20 views

Using eggs in pudding - yolks vs whole eggs

I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this site, asking what is the difference between ...
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3answers
108 views

what temperature to scramble eggs at?

We moved and went from an electric stove to a gas stove. The new stove doesn't seem to get hot enough to scramble eggs on. How hot should the pan surface be to scramble eggs? All the recipes I've ...
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0answers
26 views

refriged eggs for 2plus months, are they still good? [duplicate]

I have 2 to 3 dozens eggs in frig for about 2 months are they still good? lost power for about 6 hours during that time. do I keep them or not? the frig was never opened all during that time.
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2answers
170 views

How can I be sure my food is ready for a raw egg to be dropped on top?

When I go to a korean restaurant and order BeBimBap, there is usually an egg placed on top that is done over-medium/over-soft. How do I know if the food I prepared is at the right temperature to do ...
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1answer
66 views

How do I keep an egg from cracking while being boiled? [duplicate]

I know it's a stupid question and I really am quite the amateur when it comes to cooking, but this problem occurred rather very frequently to me. The egg moves in the boiling water and often it hits ...
4
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1answer
122 views

Why would you pinch egg whites when making sunny side up eggs?

At a restaurant with a window into the kitchen I saw a chef cracking eggs and pinching the top of the egg whites near the yolk before applying heat. We saw him crack many eggs and he did this every ...
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3answers
2k views

What is the name for this technique to prepare eggs?

I prefer to make my eggs similar sunny side up, but I flip them and cook them on both sides. I don't use oil, so they're not fried either. I crack them into a pre-heated pan at medium high heat, ...
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1answer
53 views

Pasteurized eggs in homemade mayo?

If you are using pasteurized eggs or pasteurized egg yolks when making mayonnaise is it still necessary to leave the mayo out at room temperature for the recommended 24, or more, hours?
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2answers
720 views

How can I ensure that scrambled eggs will be fully cooked?

I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boiled eggs, this means that the whites are ...
2
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1answer
112 views

Thickening Eggs with Cornstarch

Recently I stumbled across a recipe that uses corn starch to thicken scrambled eggs and was wondering if there was any advice on tweaking the recipe to try and keep the calorie count down. 3 Large ...
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2answers
331 views

How to make white aioli?

Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good ...
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5answers
167 views

Eggs smell “fishy”

I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over a day. So I made myself some scrambled ...
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2answers
124 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
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2answers
93 views

Should I actually add nutmeg to eggnog?

Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg come from?
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1answer
263 views

Is it possible to substitute butter with egg yolks in cookie dough?

I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while we are at it. And, if it is possible to ...
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1answer
107 views

Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. ...
2
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2answers
96 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
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1answer
46 views

Custard Pudding tasting like raw eggs

So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...
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0answers
56 views

What do eggs do in enriching and glazing

I have got thinking about this and now I want to know an answer. In most functions of eggs (coating, thickening etc) all are from coagulation but glazing and enriching do not. What is the function ...
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2answers
260 views

Can you substitute blood for the eggs in an ice cream base?

I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared between the two. Does anyone know more ...
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2answers
292 views

When did the US start refrigerating eggs on a regular basis?

Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated--as recently as the 1990s. I lived in ...
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1answer
2k views

Can apple cider vinegar be substitute when coloring eggs?

I have egg coloring kit that suggested using vinegar for darker colors. Only have apple cider vinegar in cupboard. Can I use this instead or am I better off just using water?
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2answers
111 views

How to extend holding time for poached eggs?

I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muffin. Is there any way to do this for a ...
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2answers
1k views

Are these eggs rotten?

I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being hard boiled have a very strong sulfur ...
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0answers
26 views

How can i save frozen eggs? [duplicate]

My fridge got to cold and all my eggs froze and got cracks in them. Any idea what to do with frozen, cracked eggs? Thanks
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1answer
684 views

How do I clean a pot after boiling eggs?

After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottom of the pot?
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3answers
214 views

Chemically, what happens when you temper an egg?

Chemically speaking, what happens when you temper an egg? Why doesn't it simply cause the eggs to solidify or scramble?
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1answer
413 views

What is the emulsification power of 1 egg yolk?

How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
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1answer
175 views

Yolks flat and breaking

We have had our own chickens for over 20 years and feed them on crushed grain and laying pellets and they eat greens in the fields. The fresh eggs have always been plump in the centre when cracked. ...
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0answers
84 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
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2answers
205 views

Cooking eggs on cast iron

When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be ...
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1answer
75 views

What does the egg white do in peppermint creams?

Some recipes I have seen say to use egg white and water instead of lemon juice and water in peppermint creams. Why is this? What does egg white do that water doesn't?
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1answer
71 views

egg yolks and egg whites

I was making an old recipe to serve and it is with pineapple, cream cheese, dream whip and other ingredients and it says to beat 2 egg yolks and mix in then beat the 2 egg whites and fold in at no ...
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1answer
101 views

Dehydrating eggs

I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way that lets them still work for baking. I ...
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1answer
380 views

What will happen if I leave out hardboiled eggs in water for four weeks?

Stupid me forgot to take out two, unpeeled hard boiled eggs still in the water before leaving on a 4-week long vacation. If I just leave them be, will they stink up my apartment with that terrible ...
9
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2answers
451 views

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the ...
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1answer
90 views

Egg muffin tin cooking

I make egg muffins in a muffin tin, using cubed ham, green pepper, onion etc. plus of course beaten eggs. How long can I keep these in the fridge after they have been baked in the oven. I've tried ...
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4answers
574 views

How to substitute in baking so the result is both egg- and gluten-free?

What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have another friend who is gluten free. Can ...
9
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2answers
906 views

Egg yolk sizes changed over the years?

Have egg yolk sizes changed over the years? I have an old recipe from the 1950's I believe. It's called Norwegian Crowns. It calls for 2 hard boiled egg yolks. You force them through a sieve and ...
4
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2answers
288 views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
10
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3answers
352 views

After breakfast, egg plate clean up

I wash breakfast plates for about 800 people every morning, I scrub the plates before putting them in the dishwashe, is there some kind of chemical I can use to break down the egg protien and no ...
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1answer
1k views

Does using egg+yolk in a chocolate chip cookie recipe make a big difference? [duplicate]

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...
10
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3answers
3k views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the ...
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1answer
199 views

How do I extract the membrane from an egg?

I have heard eggshell membranes are good for your joints. But every time when I peel a boiled egg, the membrane is stuck to the shell. How do I get the membrane out and eat it?
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2answers
2k views

How to get rid of the smell and taste of egg whites? I throw up when i eat them

I can eat yellow parts without a problem. But I throw up when i eat whites. I tried many ways to eat but failed. Scrambled, spiced, souce, etc. I need to get rid of the taste and smell of the ...
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2answers
235 views

What is the best way to add greens to an omelette?

I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards. Cook ...
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1answer
1k views

How long can pie batter stay in the refrigerator? [duplicate]

If I prepare a mixture for pumpkin pie or sweet potato pie, which has eggs in it, how long is it safe to stay refrigerated before I pour it in a pie shell and bake it?
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3answers
1k views

What would be the effect of doubling the egg in this bread?

A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm water (170g) (110 degrees) • 1.875 cups ...
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3answers
367 views

Do I add salt to my sunny side up eggs before, during, or after cooking?

I was wondering if it makes any difference to the taste, texture, or any other factor. I tried googling but there are very few resources and some of them are contradicting. If anyone could enlighten ...