Questions about eggs and egg based foods, or egg substitutions in recipes.
14
votes
2answers
2k views
Why is water often added to the eggs when making omelettes?
Why is water often added to the eggs when making an omelette?
Also, is there a recommended amount of water?
8
votes
2answers
251 views
Soft Boiled Egg Science
I've heard that the white part of an egg cooks (solidifies) at about 63°C (145°F). I've heard that the yolk cooks at about 68°C (154°F). Is this true?
Also what chemicals do the white and yolk ...
6
votes
1answer
5k views
Can you use just egg yolks when recipe asks for eggs?
Having just made a batch of meringues,I am now left with lots of egg yolks, can I use them in recipes that ask for "eggs" i.e cakes and tray bakes. Is the white of the egg needed in the baking process ...
3
votes
1answer
392 views
In how much water do I need to put ramekins when cooking au bain marie in the oven?
I have been given four ramekins and a cooking book with 30 recipes for eggs in a ramekin as a present.
Everything is explained very clearly:
Preheat the water for the bain marie dish in the oven at ...
2
votes
1answer
293 views
Salmon patties with cream cheese?
So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday and tried a bit of the salmon on saltines. ...
5
votes
2answers
1k views
What is the danger of salmonella in 'home laid eggs' and how should I clean them?
I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such ...
31
votes
1answer
4k views
When I'm separating egg whites, how much does it matter if a little yolk gets in?
I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to; would a tiny bit of yolk (say, 1/8 ...
3
votes
1answer
593 views
what's best: boil eggs in advance or just before use?
let's say I want to eat a hard-boiled egg every day of the week.
should I boil them and store them (refrigerated) all at once or should I keep raw eggs in the fridge and hard-boil them just before ...
3
votes
3answers
4k views
Does microwaving eggs kill salmonella?
If eggs are thoroughly washed and of course beaten before microwaving, and after the process I can find no liquid, is there a possibility that salmonella is still there, or does it die from high ...
2
votes
1answer
200 views
What shape is a French omelette and how is it achieved?
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape.
I've also ordered French omelettes from menus before and they weren't ...
1
vote
1answer
336 views
Why does my soufflé collapse in the oven?
I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the oven. The results were inedible.
Does ...
3
votes
1answer
363 views
Reheating boiled eggs for scotch eggs
I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins.
I then proceeded to place the cold egg into a water bath set at a temperature of ...
4
votes
3answers
284 views
How to find out if an egg has a cracked shell before boiling it?
The cracks are practically invisible to naked eye but while boiling, they spew out all the yolk into the water creating a lot of mess. I'm wondering if I could test an egg before boiling it, so I ...
1
vote
1answer
1k views
Why do stuffed shells recipes include eggs?
I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
0
votes
2answers
8k views
Why can soda be used as a substitute for eggs when using a boxed cake mix?
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing?
...
3
votes
4answers
3k views
Does tiramisu firm up in the fridge?
I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me.
As per recipe, I foamed 4 yolks with 80 ml sherry (I ...
8
votes
3answers
2k views
The best way to poach an egg without vinegar
What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
Thanks in advance.
3
votes
6answers
4k views
What can I substitute for eggs in a pancake recipe?
I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don't have any eggs.
Can I substitute milk, ...
4
votes
1answer
500 views
What differences are there between Chia and Flax Eggs?
In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes.
I ...
2
votes
3answers
1k views
How to make mayonnaise with a cooked yolk?
I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the making steps. It shows the making a ...
0
votes
2answers
139 views
Is the Tortilla de Patatas modification to include carrots reasonable and can you cook inside a casserole dish to make it taller?
I want to make Tortilla de Patatas but I have extra carrots that I would like to use somewhere. Can I include them in the frying phase? And can the dish be cooked in a casserole dish in the oven ...
1
vote
3answers
201 views
Egg and gluten free custard ideas?
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
Thanks in advance!
6
votes
2answers
541 views
Is leaving eggs out of the fridge, prior to cooking them a direct cause as to how shell break?
I have friend who went to culinary school who claims that cold eggs crack cleaner than eggs at room temperature. Do egg shells crack cleaner coming cold out of the fridge?
Does warming up to room ...
4
votes
4answers
5k views
What are common techniques for adding eggs to soup?
I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't ...
0
votes
1answer
596 views
How long does eggwash keep?
I don't use eggwash often- roughly once a week I make a speedy en-croute or pie with some shop-bought puff. Whatever I make, as it tends to be just for two, I rarely use more than half an egg's worth, ...
5
votes
1answer
572 views
Troubleshooting a soufflé that collapses during baking
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes.
...
2
votes
1answer
454 views
Beating eggs & sugar when making gelato
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
7
votes
2answers
539 views
Why does Béarnaise separate as opposed to crème brûlée or lemon curd?
When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate.
As far as I've understood, it ...
3
votes
3answers
721 views
Why does strata have to come to room temperature before baking?
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I always follow instructions in the recipe; I ...
3
votes
1answer
454 views
What makes a souffle rise?
A successful souffle is usually one that rises high above its own vessel. What active ingredients / parts of a souffle (regardless of the type of souffle) typically makes it lift or rise?
1
vote
2answers
765 views
Saving a pavlova that didn't form a crust
I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
4
votes
8answers
806 views
Omelet help… gah why is it so hard? [duplicate]
Possible Duplicate:
How to succeed with making omelette
Omelets continue to elude me... It appears to be such a simple concept, but I always end up making scramble eggs with the mushrooms ...
2
votes
1answer
333 views
How many jumbo double yolk eggs should I substitute for large eggs?
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
1
vote
1answer
924 views
How long can I keep raw-egg based salad dressing refrigerated
I made salad dressing with, raw egg, mustard, olive oil, vinegar, minced garlic, salt & pepper. How long can I keep this refrigerated? Thanks
0
votes
3answers
193 views
oil for cooking eggs [closed]
I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs.
The eggs' weight is about 75-80gr.
1
vote
3answers
4k views
How long will Tiramisú made with raw egg keep?
Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max ...
2
votes
2answers
1k views
Is it safe to store batter/dough that contains eggs?
I sometimes like to make a large batch of pancake butter or cornbread dough, and fry/bake it whenever I want some freshly made pancakes or cornbread. Both these liquids contain eggs. Is is safe to ...
4
votes
1answer
234 views
Optimal egg size?
Yesterday while making some pancakes I came to the realization that I may have been sabotaging recipes that call for eggs.
For years I've always purchased the largest sized eggs I can get in the ...
3
votes
1answer
899 views
Why is my quiche soggy?
I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and poured it over the crust with ham and ...
2
votes
3answers
4k views
Mousse has Raw Eggs — is it Really Safe? [duplicate]
Possible Duplicate:
Is it safe to eat raw eggs?
I looked up a recipe for chocolate mousse the other day, and I noticed that pretty much all of them have raw eggs in them. And they're not ...
1
vote
2answers
200 views
How to make a pie with no yolk?
I had a great low fat recipe for a squash pie that had in it four eggs.
I tried to take only the egg-whites with no yolk but the pie didn't come out right.
It just didn't coke completely, it took ...
2
votes
2answers
3k views
Will store bought chicken eggs hatch?
I'm a bit scared to try it, because I'm not sure what would be worse--cracking open a rotten egg, or having to figure out what to do with a chick.
So how about it? If I leave chicken eggs out, will ...
6
votes
4answers
6k views
How can I create a scotch egg with a runny yolk?
I ate a scotch egg at thebreslin.com in New York City.
The dish was clearly cooked fresh and the yolk of the egg was still runny when I cut into it. It was pretty amazing.
My question - how can I ...
4
votes
4answers
1k views
Should I include egg shells in my stock?
I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one could include egg shells in stock. Is this ...
10
votes
4answers
808 views
Yellowness of egg yolk
Related question: Why are Italian eggs so yellow?
Occasionally I get served a fried / poached egg with a deep yellow/orange yolk. I find it extremely appetising and visually attractive.
Sometimes ...
0
votes
1answer
253 views
When should I add melted chocolate to reduced sugar meringue?
I'd like to know when melted chocolate should be added to reduced sugar meringue, and what will the end result be. Will the meringue stiffen up like cooled chocolate, or will it be light and fluffy?
6
votes
1answer
7k views
How does the number of eggs affect a cookie recipe?
If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies?
Likewise if it calls for two eggs and I only put in one egg what will the effect be?
4
votes
8answers
19k views
Substitution for egg to bind hamburger mince
My wife is having pregnancy cravings for (homemade) hamburgers, but has developed a prenatal allergy / intolerance to egg.
What is a possible replacement for egg to stop a hamburger pattie from ...
1
vote
1answer
2k views
How to minimise sugar in meringue
My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
3
votes
0answers
842 views
How to ensure a fried egg's yolk doesn't break? [duplicate]
Possible Duplicate:
How do I flip an egg when preparing it “over easy”?
Perfect Fried Egg
I wanna to cook a medium fried egg, but every time I try to turn the egg over, I just ...
