Questions tagged [eggs]

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

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What are these 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 ...
esther h's user avatar
  • 223
12 votes
1 answer
3k 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?
Scott Stafford's user avatar
12 votes
6 answers
16k 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?
Ian G's user avatar
  • 496
12 votes
1 answer
375 views

In general, can I substitute egg species for either egg-only or egg-centric dishes?

(Prompted by an interesting radio show on ducks and duck eggs). For general uses, in either an egg-only dish, or an egg-centric dish like a custard or quiche, can I use eggs other than chicken eggs? ...
sdg's user avatar
  • 1,897
12 votes
2 answers
7k 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 obscene....
jcollum's user avatar
  • 886
12 votes
3 answers
197k 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?
Stacy's user avatar
  • 121
11 votes
3 answers
4k views

Do other cultures' foods have anything like ramen eggs?

One of my favourite parts of making ramen is ajitsuke tamago – a soft-boiled egg marinated in soy sauce, mirin, and sake. Marinating a boiled egg to impart flavour seems like a simple idea, but I'm ...
miken32's user avatar
  • 602
11 votes
4 answers
7k views

How to replace large eggs for medium in a recipe?

The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
Denise Niecey Waddell's user avatar
11 votes
4 answers
27k views

Reasons for separating eggs in ice cream

There are a lot of recipes requiring the eggs in the ingredients to be separated. And I know that whipping whole eggs cannot foam up as much as just whipping egg whites. But why separate eggs in ...
Daniel Cheung's user avatar
11 votes
2 answers
187k views

If a few of my eggs crack when making them hard-boiled, is it still safe to eat them?

I was making about a dozen hard boiled eggs last night and a few of them cracked when boiling. The yolk partially came out of the shell but I continued to cook them as other ones in the pot were fine....
Zero's user avatar
  • 517
11 votes
6 answers
19k 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 ...
rumtscho's user avatar
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11 votes
1 answer
8k views

What does it mean when an egg splatters and the white is greenish-yellow?

This morning I decided to make some eggs. I cracked open the first egg and it just all sort of splashed out onto the pan, the yolk already liquefied and the whites with this yellowish-greenish hue. I ...
Kefka's user avatar
  • 213
11 votes
3 answers
4k views

What would you call this way of cooking an egg?

I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it wrong — with the heat too high. I've ...
Eaten by a Grue's user avatar
11 votes
2 answers
3k views

Egg yolk sizes changed over the years?

Have egg yolk sizes changed over the years? I have an old recipe from the 1950's I believe. It's called Norwegian Crowns. It calls for 2 hard boiled egg yolks. You force them through a sieve and ...
Dudie's user avatar
  • 111
11 votes
4 answers
4k views

Using ostrich and emu eggs

Every time I venture to whole foods I notice the ostrich and emu eggs for sale. The one obvious difference is size. Do the eggs taste the same as chicken eggs? Are they any different nutritionally? ...
awithrow's user avatar
  • 1,097
11 votes
9 answers
23k 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 ...
Michael Hoffman's user avatar
11 votes
2 answers
802 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 ...
cytinus's user avatar
  • 299
11 votes
4 answers
2k views

How to ensure that spices reach inside the eggs in the egg curry?

For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them. Then I prepare the gravy and pressure cook the eggs and the gravy. Anything I do, doesn't let the spices go ...
Aquarius_Girl's user avatar
11 votes
4 answers
18k 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 ...
Martha F.'s user avatar
  • 7,482
11 votes
2 answers
15k views

Chocolate mousse with cooked eggs?

Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is still soft (or not cooked at all in this ...
Senseful's user avatar
  • 1,081
11 votes
3 answers
6k views

After breakfast, egg plate clean up

I wash breakfast plates for about 800 people every morning, I scrub the plates before putting them in the dishwashe, is there some kind of chemical I can use to break down the egg protien and no ...
Kelly Laughlin's user avatar
10 votes
2 answers
4k views

Why not incorporate eggs at the last moment when making crepes?

My question is about the sequence/timing of adding the ingredients. In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after. Two ...
Yulia V's user avatar
  • 693
10 votes
2 answers
2k views

How does salmonella get into eggs?

Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place. Is it getting on the shells from the environment (or the hen)? Is it inside the egg?...
Michael Haren's user avatar
10 votes
4 answers
7k views

Cracked egg leaves egg white residue. Should I worry about the other eggs?

I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the eggs that have received an inadvertent egg ...
EvangeliusAg's user avatar
10 votes
2 answers
146k views

Shelf life of soft or medium boiled eggs?

Its easy to google and find information on the shelf life of hard-boiled eggs from seemingly authoritative sources. It seems roughly 1 week when refrigerated is the going shelf life I see quoted. ...
Doug T.'s user avatar
  • 1,190
10 votes
2 answers
6k views

Is Salmonella from eggs a US-only problem?

A google for "Europe egg wash" will show up a lot of interesting results about differences in Egg processing and storage. NPR says European chickens are vaccinated against Salmonella; and that US ...
Frames Catherine White's user avatar
10 votes
2 answers
2k views

How can I thicken egg yolks for a sauce? [closed]

I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg For seasoning salt and pepper ...
emteka's user avatar
  • 151
10 votes
1 answer
6k views

Is the print on eggs safe for consumption?

I notice that many eggs nowadays have print on them that states the expiration date of the egg. I have only see the print in pink. Are these print safe for consumption, for example, if I boil an egg ...
ypw's user avatar
  • 109
10 votes
2 answers
2k views

Why is water added to the egg wash of challah bread?

This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of this small amount of water? It seems like ...
Doubt's user avatar
  • 295
10 votes
4 answers
7k views

Tiramisu tips tricks and variants [closed]

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 ...
10 votes
3 answers
7k 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 ...
Zaenille's user avatar
  • 203
10 votes
2 answers
23k views

What are these little balls in my sardines?

I opened a container of sardines and found loads of little round balls in what appears to be its belly. What are these things? Are they eggs the sardine was going to lay (or whatever it's called for ...
lzam's user avatar
  • 293
10 votes
2 answers
3k 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?
Sam Holder's user avatar
  • 11.3k
10 votes
6 answers
19k views

Do eggshells let flavours pass through during boiling?

If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another? Do the shells let any flavour through?
Dave Haigh's user avatar
10 votes
1 answer
3k 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 ...
Cindy's user avatar
  • 18.3k
10 votes
2 answers
76k 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 ...
scottishpink's user avatar
10 votes
7 answers
34k views

Trouble frying an egg on a stainless steel pan

I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it hard to use. There is a question on ...
fraxture's user avatar
  • 225
10 votes
1 answer
5k views

Store eggs upside down or not?

This may be an odd question, but someone told me it's better to store your eggs upside down (the pointy side down). The explanation was that there's an air bubble on the bottom of the egg that wants ...
Mien's user avatar
  • 13.3k
10 votes
3 answers
8k views

Pickled Eggs with slightly gooey yolks?

In short, is it safe to make pickled eggs where the yolk is still soft? I want to make some jars of pickled eggs to give as Christmas presents but I hate hard boiled eggs. I have a technique down pat ...
Hollis Hurlbut's user avatar
10 votes
2 answers
16k 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 ...
Rob's user avatar
  • 1,455
10 votes
2 answers
537 views

How best to crack an egg?

I know how to crack an egg, but is there empirical evidence as to the best way to crack an egg? With best I'm referring to a method of cracking eggs that has the lowest chance of egg shells ending up ...
chromos's user avatar
  • 391
10 votes
2 answers
2k views

Does beating hot oil into eggs before cooking an omelette make a difference?

Usually, when I prepare an omelette, I pour oil in a cast iron pan and heat it. In the meantime, I prepare the eggs and I beat them fluffy. When the oil is pretty hot, I pour it in the eggs while ...
A.D.'s user avatar
  • 1,091
9 votes
12 answers
398k 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 ...
johnc's user avatar
  • 552
9 votes
6 answers
7k views

How to have poached eggs in "sphere form"?

I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sphere around the yolk and covers it ...
Andreas T's user avatar
  • 193
9 votes
3 answers
59k 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 ...
Aquarius_Girl's user avatar
9 votes
9 answers
72k views

What are common techniques for adding eggs to soup? [closed]

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 ...
rumtscho's user avatar
  • 139k
9 votes
6 answers
3k 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. I'...
Satanicpuppy's user avatar
  • 13.2k
9 votes
2 answers
561k views

Is it safe to leave cooked poultry at room temperature overnight? [duplicate]

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?
O.O's user avatar
  • 2,197
9 votes
6 answers
4k 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 ...
hwu's user avatar
  • 93
9 votes
6 answers
59k 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 ...
BaffledCook's user avatar
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