Questions about eggs and egg based foods, or egg substitutions in recipes.
9
votes
6answers
680 views
How to soft boil an egg
Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?
9
votes
4answers
2k 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?
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.
8
votes
8answers
1k views
With what can I replace eggs?
My girlfriend is vegan.
How can I replace eggs in a recipe?
Maybe with banana or soy? How much?
The egg is the key ingredient to keep everything from falling apart.
8
votes
4answers
2k views
Tiramisu tips tricks and variants
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :)
What are tips to have a compact mousse instead of a soft/liquid cream?
Do you have any special derivative from ...
8
votes
3answers
245 views
8
votes
3answers
2k views
How are savoury meringues made?
I've come across occasionally mentions of savoury meringues with flavours such as beetroot. How are these made? What is used as a substitute for the sugar?
8
votes
1answer
242 views
How do I temper an egg?
I just saw a recipe that said to "temper" an egg, which I had never heard of before. I did a little reading on it, but what is the easiest/best way to do it?
8
votes
5answers
1k 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 ...
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 ...
8
votes
2answers
4k views
Converting between Egg sizes
In the UK eggs are sized as, small, medium, large and extra large.
What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many small eggs could I use in its place?
I ...
8
votes
2answers
620 views
How can I rescue a soft boiled egg that is too soft?
I love a boiled egg, but it has to be soft. On occasion I get it just too soft, so some of the white is still 'snotty'. Oviously I only discover this once I have opened the egg, when it is too late ...
8
votes
1answer
1k views
What differences, practical and aesthetic, are there between egg washes?
An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream].
My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
8
votes
1answer
6k views
How long do eggs last in the refrigerator out of the shell?
I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used ...
8
votes
2answers
3k views
what's a good technique for pasteurizing eggs?
I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me $12 for two dozen, which seemed ...
7
votes
8answers
6k views
Can you put egg shells down the garbage disposal?
The Google has conflicting answers. I come from a background of "everything goes in the garbage disposal", my wife's background is "never put anything in the garbage disposal". I suspect reality is ...
7
votes
9answers
11k views
Brownies without egg
My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the ...
7
votes
2answers
220 views
What qualities should I be looking for when making the best French Toast?
Should it be a thick slice of bread? Should it be made with challah bread? Should it be slightly crispy and brown on the outside but mushy on the inside?
7
votes
3answers
1k views
Chocolate mousse without eggs
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse.
...
7
votes
1answer
202 views
tiny quantity of egg in a cookie
(In the United States,) Keebler chocolate-chip cookies list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is less than (well, not more than) the ...
7
votes
5answers
528 views
What can I use to replace eggs in the recipe?
I'm not a vegan or something, but my stomach can't take many chicken eggs in food.
I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat bread) recipe where eggs are used as a ...
7
votes
3answers
2k views
How far in advance of serving can you fry fried eggs?
A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or alternatively kept warm for a prolonged ...
7
votes
3answers
361 views
How to measure egg boiling time?
Which factors influence the moment of soft-into-hard egg during the boiling?
size of the egg
putting egg to cold/hot water
colour of the egg
atmospheric pressure (water boiling temperature)
How to ...
7
votes
3answers
7k views
Difference between chicken and duck eggs?
Our local Korean grocery store carries duck eggs in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the duck eggs and use them in egg dishes ...
7
votes
2answers
540 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 ...
6
votes
10answers
5k views
What can you make with egg whites? [closed]
Quite often I have a small bowl of egg whites left over after separation from their yolks.
Rather than throw these away, what other culinary uses could I put them to?
I have some Crème Brûlée ...
6
votes
5answers
363 views
Fluffy texture in a Spanish tortilla
I made a Spanish tortilla over the weekend and it reminded me that I don't get the right egg texture I'm after when cooking this. The results are tasty, but the tortilla is 'spongy'. From a restaurant ...
6
votes
3answers
5k views
Are refrigerated hard boild eggs really unsafe after a week?
Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs need to be eaten within one week.
I'm a ...
6
votes
3answers
23k views
Is it safe to leave cooked poultry at room temperature overnight?
Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight?
...
6
votes
4answers
962 views
How can I prevent scum forming in the water when I poach eggs?
When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it?
EDIT: I use malt ...
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 ...
6
votes
3answers
674 views
How to cut an egg without the yolk sticking to the knife?
I cut a number of eggs for a salad and had most yolks stuck to the knife. The problem, to me, is that the egg falls apart. The yolk is loose and the white as well.
Does anybody know a way to cut the ...
6
votes
2answers
409 views
Frying only one side of eggs on a pan
When you break the egg on the pan directly [the situation when yolk is left intact], what measures can be used to fry the egg from one side only and also kill the bacteria on the non fried side?
Do I ...
6
votes
7answers
2k views
How to clean scrambled eggs from a pan?
As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a ...
6
votes
2answers
1k 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 ...
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 ...
6
votes
3answers
2k views
How is mass egg-frying performed?
I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hundred eggs per breakfast. I wondered how ...
6
votes
1answer
197 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 ...
6
votes
4answers
4k views
Sous vide eggs - how to get a perfect soft-boiled egg?
I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min.
But the whites are still runny. Is there a ...
6
votes
2answers
546 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 ...
6
votes
4answers
3k views
Substitute for egg yolk in ice-cream (Egg Allergy)
I have a few questions regarding egg yolk in ice-cream.
I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a substitute that I could use or is it ...
6
votes
2answers
932 views
How can I buy or make pasteurized eggs?
Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the ...
6
votes
2answers
626 views
How can I get Italian meringue to thicken?
I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can ...
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?
6
votes
1answer
469 views
How can I boil an ostrich egg to ensure it is soft boiled?
Is there some guide I can use for cooking soft boiled ostrich eggs?
5
votes
6answers
2k views
Are there any vegetarian-friendly egg substitutes that can be used in cakes?
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
5
votes
4answers
580 views
What do you call a scrambled omelette?
I sometimes fry vegetables and chicken, crack a couple of eggs into the pan and stir it all for a while. Serve as is, or with fried rice or noodles.
Does this dish have a common name?
5
votes
5answers
1k views
Frying Eggs—Sticking to the Pan
I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an ...
5
votes
3answers
875 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 ...
5
votes
4answers
3k views
Collapsing soufflé
A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again.
I ...
