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

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7
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2answers
252 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
votes
1answer
73 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?
-1
votes
0answers
25 views

What is the best way to cook perfect poached eggs? [duplicate]

What are they key steps and techniques involved to cook 'perfect' poached eggs, like those that have the appearance of balls of mozzarella. Currently i use a normal sized pan with a glug of white ...
-1
votes
2answers
127 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
votes
2answers
115 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
vote
1answer
244 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
votes
2answers
854 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
votes
3answers
235 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
votes
2answers
304 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
105 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
vote
1answer
133 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 ...
4
votes
1answer
221 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
votes
1answer
149 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
178 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 ...
24
votes
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
201 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
vote
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
70 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
vote
2answers
346 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
votes
2answers
174 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
votes
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
votes
3answers
191 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
votes
2answers
281 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 ...
-2
votes
2answers
138 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
318 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
vote
1answer
102 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
votes
1answer
157 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..
1
vote
2answers
620 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 ...
1
vote
2answers
209 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?
-2
votes
1answer
84 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
1
vote
3answers
99 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
vote
1answer
98 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
vote
1answer
185 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
votes
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
votes
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
vote
1answer
81 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
162 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
765 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
92 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
vote
1answer
70 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
votes
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
votes
2answers
116 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
votes
6answers
7k 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
153 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
vote
3answers
276 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 ...
2
votes
1answer
272 views

Why is it easier to separate a cold egg?

A lot of recipes that call for separating an egg, suggest that the egg be separated when cold rather than at room temperature even if it has to be brought to room temperature afterwards. I was just ...
1
vote
1answer
477 views

Custard based ice cream vs eggless ice cream

I'm looking up ice-cream recipes to try to make one for the first time. I found recipes that use the custard base (with eggs) and then some that do not use any eggs. I am also planning to buy an ...
2
votes
2answers
73 views

Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites?

I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog). Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk & Cream, Bourbon, & cinnamon, allspice. ...
5
votes
2answers
401 views

Stainless steel pan too hot?

I have been cooking with my stainless steel pan for a while, and have tried many techniques to prevent sticking. Hot pan then oil did work to some extent, but I still had trouble with eggs, potatoes, ...