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

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0answers
22 views

Mistakenly Used Egg Whites instead of Egg Yolks [on hold]

I accidentally used egg whites instead of egg yolks in my cookie recipe , but when I realized what I did I added the yolks....but my texture is not like it is suppose to be? What can I do? Any ...
8
votes
2answers
671 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
votes
1answer
105 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
181 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 ...
1
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1answer
78 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 ...
9
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2answers
311 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 ...
2
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1answer
82 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
171 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 ...
0
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2answers
120 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 ...
1
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1answer
670 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?
3
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2answers
861 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 ...
9
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3answers
245 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 ...
2
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2answers
392 views

Egg safety. When to eat and when to not eat

I have a question about Eggs and when it is safe to eat them. I'm not sure if this is on topic or not so sorry if it isn't. I've read online that there are 2 ways to test if an egg is safe to eat or ...
5
votes
1answer
110 views

How long Pasteurized Eggs can be refrigerated?

I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protein powder. The approach I've been using ...
1
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1answer
142 views

Blending eggs for omelette?

When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this ...
5
votes
1answer
262 views

Water vs. milk/cream (or nothing) in traditional (French) omelets

Previous questions here have addressed the reasons why water or milk is added to scrambled egg mixtures in cooking. However, the two questions I've linked seem to parallel a distinction I've noticed ...
0
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1answer
162 views

How many hours can you store raw eggs in warm car?

I many times wonder if I can buy eggs now because not going directly to home. The temperature in cars is often very high (probably more than 40 C at direct sunlight). This answer talks about ...
8
votes
1answer
181 views

When adding eggs to scratch cake batter, why are you supposed to add them one at a time?

When making a cake from scratch I have always added my eggs one at a time, mixing in between each, because this is how I learned from my mother. I just can't remember why this is supposed to be ...
25
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9answers
4k views

How do I make prettier fried eggs?

I have no problem cooking fried eggs to my desired doneness or keeping them intact while cooking and serving. But eggs cooked by professional chefs and diner line cooks look like this: The white ...
2
votes
0answers
205 views

How did egg-centric dishes become “breakfast only” food in American cuisine? [closed]

Eggs are great. You see eggs in lots of dishes in American cuisine. Egg salad made from hard-boiled eggs is an American cookout standard. Fried eggs often go on burgers; poached eggs frequently find ...
1
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2answers
89 views

What method yields best result for washing breads?

I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of ...
2
votes
1answer
74 views

How can I rescue an undercooked pastry cream?

Yesterday I attempted to make pastry cream (my goal was to use it as a filling for creme puffs). After taking it off of the heat and letting it cool to room temperature I put in the refrigerator. That ...
1
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2answers
376 views

Are these eggs safe to eat?

I like to hard boil eggs because they are one of very few foods that help when my sugar levels are too low. But now Im a little paranoid. The other week I read online that if you take an egg out of ...
2
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2answers
193 views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
0
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0answers
42 views

I left eggs sitting out for a day and a half are they still good or should I throw em out? [duplicate]

How long before bacteria sets in for leaving eggs out for a day and a half?
2
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3answers
303 views

Can I make meringues with commercial egg whites?

I want to make a bunch of meringue cookies, but I don't want to waste a bunch of eggs. If I buy something like Egg Beaters Whites, would that work?
3
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2answers
358 views

How can I get hash browns to bind without using egg?

I don't want to add egg to bind hash browns. What is the best way to bind hash brown without the eggs? My first thoughts are should I still grate the potato, or boil first to soften to enable them to ...
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votes
2answers
142 views

when does a boiled egg become a poached egg?

This is a very serious question. a poached egg is an egg without its shell in boiling water. a boiled egg is an egg in its shell in boiling water. So, if an egg is being boiled but then cracks out ...
5
votes
4answers
338 views

How do I leave fried eggs intact?

Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs over hard. Unfortunately, it seems that ...
1
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1answer
104 views

What is the effect of adding sugar to the water when poaching eggs?

I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.
0
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1answer
158 views

“Frying” an egg in soy souce?

What will happen if I fry an egg in soy sauce instead of oil? Has this been done before? I am aware soy sauce is not a fat thus not ideal for this task, but I am interested to hear your thoughts..
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2answers
778 views

How to cleanly slice hard-boiled eggs?

After some furious brainstorming in The Frying Pan, I recently prepared some hors d'oeuvres for a group of friends. These snacks were meant to include a thinly sliced boiled egg element. Unfortunately ...
2
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2answers
217 views

Why add in the eggs last when making chocolate chip cookies?

In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this method?
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1answer
86 views

are irradiation food still being sold [closed]

I've heard online that some irradiated food is still being sold and I want some to confirm it with a yes or no and some evidence to prove it
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3answers
100 views

Breakfast protein options [closed]

I want to cook different kinds of breakfast but I always use eggs because I feel it is easier to digest in the morning. What other kinds of protein could I use instead of egg? Some people recommend me ...
1
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1answer
108 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
1
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1answer
187 views

Do Eggs Need to be Refrigerated? [duplicate]

Do eggs really need to be refrigerated? If so, how long can they last without refrigeration? Obviously eggs come out of the chicken at body temperature, so there must be some amount of time they can ...
0
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1answer
65 views

Freezing a meringue?

Can a meringue ever be frozen? I want to make a meringue topped dessert for Easter and don't want to leave my guests while I add the meringue and torch it. Ideas?
0
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1answer
118 views

Undercooked eggs that were in the pot plenty long

I'm seeking information because oddly this has recently also happened to several of my friends. I cooked my hard-boiled eggs like I normally would; they were in the pot until the water boiled and I ...
1
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1answer
82 views

Butterscotch Pudding Clumps

Excellent butterscotch pudding has been a Holy Grail of mine for forever. I have an idea of exactly what I want, but I've never accomplished it. Either the flavor isn't rich enough, or it's clumpy. ...
2
votes
2answers
168 views

Why or why not beat an egg before adding?

When adding an entire raw egg at the same point in a recipe (not separating the yolk and white), what determines whether it should first be beaten, or dropped in whole? I've seen some recipes call for ...
4
votes
2answers
829 views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
2
votes
1answer
98 views

What considerations are there when using powdered or pasteurized eggs in baking cake?

If I am baking cake (from box mix or from scratch) and I don't have any fresh eggs, what must I take into account if I want to use powdered eggs or pasteurized liquid eggs instead? Will this work, and ...
1
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1answer
75 views

My soufflé turned grey

I have been trying to make a raspberry soufflé, because, well, I found a recipe, and it sounded tasty. It utterly failed, but because I'm stubborn, I wanted to keep trying until I got it right. ...
0
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0answers
26 views

Eggs & Expiration Dates [duplicate]

So typically how long are eggs good for after their expiration date? I've bought a couple different brands and usually they just have a sell by date on them, not an actual expiration date.
0
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2answers
123 views

Can a large number of eggs be scrambled in a pot?

I am looking cook a breakfast goulash to serve 30 people. It seems like breakfast goulash is usually done in a large frying pan (see this recipe). The quantity I am aiming to make, however, will not ...
2
votes
2answers
141 views

Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers ...
0
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7answers
8k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
4
votes
2answers
155 views

How to hold and then poach egg yolks?

I've been working on this riff on an Asian noodle soup. As the final garnish, I want to drop an egg yolk in the middle of the individual serving bowls of soup, to warm for a couple of minutes in the ...
1
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3answers
307 views

Egg substitution in Indian meatball recipe

I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that mum uses also asks for eggs to bind the ...