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

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3answers
9k 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 ...
3
votes
1answer
346 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
415 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
547 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 ...
5
votes
3answers
495 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 ...
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1answer
3k 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?
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2answers
15k 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
6k 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 ...
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3answers
4k 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.
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8answers
22k 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, ...
5
votes
1answer
784 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 ...
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6answers
3k 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 ...
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2answers
153 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 ...
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3answers
237 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
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2answers
799 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 ...
5
votes
5answers
12k 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
1k 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
965 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
786 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
741 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
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3answers
2k 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
947 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?
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2answers
1k 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 ...
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8answers
2k 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
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1answer
482 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?
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1answer
2k 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
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3answers
376 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.
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3answers
7k 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
3k 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
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1answer
323 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 ...
4
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1answer
2k 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
9k 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 ...
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2answers
328 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 ...
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5answers
12k 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
11k 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 ...
7
votes
5answers
2k 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 ...
11
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4answers
1k 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
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1answer
393 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?
7
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2answers
20k 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?
5
votes
9answers
51k 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 ...
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1answer
5k 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
845 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 ...
1
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1answer
203 views

What's the best method for preparing a smoked cod roe breakfast?

I have some good smoked cod roe that I want to create a breakfast dish with. I have no idea what to do with the cod roe though - I've never used it before. Do I slice it? Fry it? Spread it? Ideally ...
6
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3answers
1k 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
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5answers
6k 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 ...
2
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3answers
915 views

Proper preparation of veggies for an egg scramble

I really enjoy cooking eggs for breakfast, and sometimes I'm feeling fancy enough to add veggies into my scramble. However, I'm never sure how to prepare the veggies to put into the scramble. If I ...
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4answers
769 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?
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3answers
5k views

Are egg whites generally available at the store?

Can you buy egg whites at the store, or must I take the yolk out my own? I assume if so they would be sold in some sort of carton. My plan is to just use them for scrambled egg whites in the ...
2
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3answers
413 views

Why do organic eggs seem to be spoiled right after purchasing?

I find that the organic eggs are on the verge of inedible/B-grade. They are too runny the very day I purchase them often, let alone after a few days in my fridge. I buy organic whenever I can but I ...
3
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2answers
4k views

Why did my omelette turn gray?

I made an omelette today, and it turned out gray. I'm supposing this is because I did some things wrong, the question is what? Beating the eggs too long Mixing the eggs with cream cheese before ...