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

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4
votes
1answer
233 views

Why would a recipe say mix all ingredients, then add egg and mix again?

I have a recipe for meatloaf in which the method boils down to: In a large bowl, add everything except the beaten egg, and mix well Add the beaten egg, and mix well Cook Now, I understand why you ...
6
votes
2answers
28k views

How to store hard boiled eggs that are peeled so to avoid moisture build up?

On the weekend I usually make 10 hard boiled eggs and peel them so I can eat 2 every morning during the work week. It's a big time saver in the morning, but when I store them in a plastic container in ...
0
votes
1answer
183 views

Egg of a dove in my flowerpot

A dove just laid an egg in my flowerpot, on the window on the third floor. I really wanted to let it hatch, however, my wife said the chick has no chance to survive in this environment, it will surely ...
2
votes
1answer
3k views

Can you refrigerate unbaked quiche for baking the next morning?

Can I put my quiche together the night before with an unbaked crust, refrigerate over night, and then bake it off the next morning?
3
votes
1answer
329 views

Raw Eggs, Chocolate Chip Cookie Dough…And Freezing

I have often heard the warning that one should not eat raw chocolate chip cookie dough which contains raw eggs, due to the risk (however slight) of salmonella. (I should also say I have not always ...
1
vote
3answers
18k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
12
votes
5answers
17k views

Why do you need eggs when making icecream?

I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs. My uncle used to sell home ice cream in Mexico, and I'm 100% that he never used an egg to make ...
6
votes
2answers
439 views

Is it dangerous or unhygienic to deshell an egg over the bin?

I have been reprimanded at work for de-shelling egg over an open bin. My hand is not touching the bin, as it is opened via the foot pedal. So is it dangerous or unhygienic to deshell an egg over the ...
1
vote
1answer
109 views

Shirred eggs elements

I've found a number of recipes online for shirred eggs. Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin). Some have a cheese (Parmesan, Cheddar, ...
1
vote
1answer
530 views

Why did my omelette turn out different than usual?

Why did my omelette have bubbles on top while cooking, develop tunnels, turn slightly grayish and have a rubbery texture? I rubbed olive oil on the pan surface first. I always cook omelettes the same ...
2
votes
7answers
1k views

How to fry an egg without a burnt thin crust around?

Sometimes I fry eggs (1-3 pieces). But they are spread out (blurred) on a pan and where thin egg white burn up. The size of my pans average.
3
votes
3answers
2k views

Why won't my boiled egg whites harden?

I'm having problems with boiling eggs. The egg whites are not hardening and stay soft, but the yolks did set. The eggs I'm using are freshly laid. What can cause this? How can I make sure my egg ...
7
votes
1answer
4k views

Does adding salt before cooking toughen scrambled eggs?

I have been told by two different cooks who's opinions I trust that adding salt to a beaten egg mixture before cooking will dry out and/or toughen the eggs, but also that adding salt at this stage ...
5
votes
1answer
4k views

Why do egg dye recipes include vinegar?

I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wide range--what practical effect does the ...
-1
votes
3answers
466 views

What do I do with one cracked egg? [closed]

I just fumbled one of the eggs I was going to hard-boil for dinner. It's just a slight crack, but enough that there's a bit of albumen seeping – I definitely can't hard-boil it now. I have no plans ...
4
votes
2answers
681 views

how does the poaching eggs recipe scale for different sizes of egg?

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels). I was wondering how the temperature, pH ...
1
vote
2answers
794 views

Quiche filling sets like an Aero bar?

Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable. Because I'm using very ...
2
votes
3answers
538 views

poaching an egg in frying canola oil

Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in ...
3
votes
4answers
3k views

Why do Duck eggs have longer expiry than Chicken Eggs?

Duck eggs seem to get about a 6-week extension on their expiry date over Chicken eggs. (the latest pack I bought yesterday expire May 25th, where as the Chicken Eggs at best were Mid-April). Why is ...
2
votes
1answer
4k views

How do I know when quiche is finished cooking?

Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find ...
4
votes
3answers
20k views

Replacing egg whites with whole eggs when baking cookies

I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites. I really, really don't want to waste 4 ...
0
votes
0answers
93 views

How can I make better eggless scones? [duplicate]

I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
0
votes
2answers
275 views

Smoke point and toxicity [closed]

I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quite hot, hot enough to smoke the olive oil that I add. The ...
7
votes
3answers
24k views

What do eggs with two yolks indicate?

For the first time I have seen hen eggs with two yolks. Do they indicate a special kind of hen? OR A special kind of grain fed to the hen? OR Some scientific procedure which makes hens produce such ...
3
votes
1answer
155 views

Storing oil coated and unrefrigerated egg

Is there any truth to coating eggs with oil, placing them in the cartons upside down and then not storing them in the refrigerator - will make them last a few months???
0
votes
2answers
369 views

How to reduce the eggs from over burnt at the sides in a wok?

I usually throw 3 eggs in a bowl and stir (also known as scrambled eggs) until it become a mixture, then I throw into a wok and fry it. However, I always get the sides (the perimeter or the edges) ...
2
votes
2answers
979 views

How can I stabilize a souffle?

In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think ...
4
votes
2answers
313 views

tamagoyaki eggs sticking to the pan

I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped. In ...
2
votes
2answers
6k views

How would changing the amount of egg affect a pancake recipe?

When I make pancakes, the recipe I use calls for 1 egg and 1c of flour. However, usually I increase the flour (up to 50%) to make a bit more. I've tried both keeping 1 egg, or adding a second one, but ...
3
votes
2answers
4k views

How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
4
votes
1answer
856 views

Is it possible to whisk egg whites too much?

Just a though that I had today while whipping egg whites in the tabletop mixer. Can you whisk them 'till they separate, curdle, develop off flavour, strange aroma or texture ? Suppose they could ...
0
votes
2answers
243 views

How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it?

Last time I tried to cook sunny side up eggs on a metal skillet. I put butter on the skillet, allowed it to heat and then I cracked two eggs on it. Immediately I placed a glass lid with a hole on the ...
6
votes
2answers
9k views

How long do eggs last outside the refrigerator and out of the shell?

How long would eggs last out of the refrigerator and out of the shell? This may be a strange question, but I'm planning on baking them afterwards. And I'll leave them out only around 6 hours at ...
13
votes
1answer
907 views

Trick to making perfect egg ribbons?

I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not ...
1
vote
2answers
239 views

How to prevent burning when frying bread?

I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the mixture (milk + sugar + egg). Later, I ...
0
votes
4answers
584 views

How to add water/milk to the sunny side up eggs?

From here: http://cooking.stackexchange.com/a/24325/6168 By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water ...
9
votes
6answers
9k views

Prevent scrambled eggs from sticking to stainless steel

I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking, slowly heating the pan, loads of ...
1
vote
1answer
285 views

Preventing Crystalised Dairy Ice Cream [duplicate]

Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
2
votes
3answers
196 views

What are some of the best ways to shell an egg? [duplicate]

Possible Duplicate: How to peel hard boiled eggs easily? I just came back from the kitchen where I was preparing a dozen hard boiled eggs for a recipe. Part of this preparation is removing ...
3
votes
3answers
2k views

Can I replace milk with eggs in recipes?

I have had to go dairy and soy free because I'm breastfeeding and my little one gets really bad colic if I have products with milk or soy. I would like to know if I can use eggs (mixed with a little ...
5
votes
1answer
2k views

dark green spots inside raw eggs

I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs that I cracked open today, there were ...
22
votes
1answer
3k views

Egg yolks vs Whole eggs

I'm about to make cinnamon rolls & one recipe calls for 2 whole eggs. The other recipe calls for 3 egg yolks. Which one will give me a moist, soft, cinnamon roll?
11
votes
5answers
7k views

Can you beat eggs inside their own shell?

A random thought: can you shake an egg vigorously enough to beat it inside its own shell? Aside from this patent I can find nothing about this. Any thoughts, recipes?
4
votes
2answers
245 views

What oil/fat is best for basting sunny-side-up eggs?

I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far ...
5
votes
1answer
313 views

What's the purpose of adding water to an egg wash?

Many recipes I've seen call for beating a tablespoon or so of water in with the egg for an egg wash. What is the effect of adding the water to the egg wash when baking?
2
votes
2answers
4k views

Does pasta dough really need to rest?

I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this ...
-5
votes
1answer
722 views

How to unbake a cake? [closed]

I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance. Problem?
4
votes
2answers
1k views

How do you get a poached egg to coagulate evenly and professionally? [duplicate]

Possible Duplicate: How should I poach an egg? How do you make a poached egg without it getting all messy when you break the egg into a pot of boiling water? I find that it is hard to get ...
2
votes
1answer
223 views

How many eggs in a Mille Crêpes Cake?

I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3). I'm not a ...
3
votes
1answer
1k views

Why is my pastry cream (custard) grainy?

I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basically to: whisk together 3 egg yolks and ...