Questions about eggs and egg based foods, or egg substitutions in recipes.
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
5answers
16k views
omelettes and scrambled eggs - How long can I store them?
Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?
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 ...
4
votes
3answers
1k views
How do I make macarons de Paris in a neat shape and make them rise with the lip?
I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip.
I find if I crust the macarons overnight, that the lip comes up because the goo inside ...
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?
...
4
votes
4answers
592 views
microwaving scrambled eggs
Has anyone come up with a way to cook beaten eggs via microwave?
My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.
3
votes
2answers
272 views
Getting Potato and Turnip Patties to hold together… how?
So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the ...
4
votes
3answers
495 views
small, medium or large eggs
When I buy eggs, I have trouble deciding which size is the best value.
Does any one have any tips?
5
votes
1answer
277 views
Safety of Egg Yolk Glaze
Yesterday I baked a special loaf of bread with an egg yolk glaze. After it was mostly cooled I covered it with plastic wrap and set it on the counter to be served today. I am now concerned that I ...
3
votes
1answer
2k views
Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding
I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for many minutes, the eggs will never get ...
12
votes
1answer
4k views
What does beating eggs actually do (chemically speaking)?
When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example) is it really necessary?
4
votes
2answers
457 views
How do I hand-roll homemade pasta made with egg?
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, ...
12
votes
6answers
3k views
Perfect Hollandaise every time using a blender/food processor?
I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the Hollandaise ...
1
vote
4answers
1k views
are there good breakfast options for phase one of the southbeach diet that don't include eggs?
The question is, besides egg dishes, what are good options for low carb, sugar free breakfasts?
me and my misses are currently trying out the south beach diet. the first two weeks are low carb and ...
4
votes
6answers
941 views
How to beat one or two egg yolks?
Many sauces and pastries call for beaten yolks. You need to beat yolks well, till they are thick again and are lemon-colored, so using mixer is a must.
But if you need only one or two egg yolks, ...
3
votes
1answer
485 views
Royal icing - how important is accurate measuring?
Making royal icing today, for a rather overdue Christmas cake.
I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar.
So today I ...
4
votes
2answers
606 views
Creme brulée heating milk
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
10
votes
4answers
691 views
What can I do with frozen eggs?
Although a previous question asks if raw eggs can be frozen, my eggs froze, in the shell, because the chicken coop into which they were delivered was very cold last week.
I thawed the eggs, and they ...
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 ...
3
votes
3answers
626 views
Cooking an eggless cake
I am about to cook a cake.
I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg.
...
3
votes
5answers
2k views
How to prepare eggs in shape suited for bagel?
I often buy an egg bagel from the local coffee shop. The egg is cooked to a shape that is perfect for the bagel. From my observation it is a scrambled mixture that goes into a small glass bowl, and ...
2
votes
4answers
1k views
Boiling eggs on an electric or gas stove: why the boiling time difference?
Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Sweden), I've noticed that I need to boil my ...
3
votes
1answer
518 views
What is meringue powder?
I've got a recipe that asks for meringue powder and I have no idea what it is. So my question is what is meringue powder and what purpose does it serve in recipes?
4
votes
1answer
182 views
Beaten and poached eggs
I once read an article by a chef who was tired of the regular ways of eating eggs and "invented" a new technique of first cracking the eggs into a bowl and whisking them before very very carefully and ...
6
votes
4answers
960 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 ...
18
votes
10answers
5k views
Can I boil eggs in the same pot I'm boling something else?
I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling something else, like potatoes, when I learnt ...
4
votes
2answers
512 views
Egg temperature for meringue
All the experts insist that a meringue must be made with room-temperature eggs. Why?
I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where ...
4
votes
3answers
4k views
How long can i keep home made caesar dressing?
The dressing contains raw eggs, olive oil, lemon juice, garlic, Worcestershire, mustard, salt and pepper. How long can I keep it in the fridge in a airtight container?
1
vote
0answers
836 views
How long can I keep eggs past the sell by date and still eat them? [duplicate]
Possible Duplicate:
How long can I keep eggs in the refrigerator?
I've got some eggs in a carton (regular Grade A eggs) in the refrigerator. The "sell by" date on them is October 2nd. ...
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?
3
votes
0answers
196 views
How do I “fold in” egg whites? [duplicate]
Possible Duplicate:
What does it mean to “fold in” an ingredient into a mix?
I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ...
25
votes
11answers
19k views
How long can I keep eggs in the refrigerator?
To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
5
votes
1answer
8k views
What is the difference between a 63-degree egg and a regular poached egg?
Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
5
votes
2answers
3k views
Can I use cookie cutter shapes in a frying pan?
Was thinking how to spice up our pancakes and eggs for the little ones and remember seeing pancakes in various shapes before. Do people put them right in the pan or bring them out and then cut them ...
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 ...
10
votes
1answer
183 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?
...
2
votes
2answers
409 views
Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in ...
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?
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?
4
votes
1answer
167 views
Can hollandaise be made with frozen lemon juice?
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, ...
11
votes
13answers
2k views
Better Scrambled Eggs
I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better.
Any ...
5
votes
3answers
306 views
How to make omelettes extremely quickly
When you hear of people making extreme quantities of omelettes in record time (think: contests), is there a special technique one needs to master in order to do this? Or is it simply a matter of being ...
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 ...
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 ...
10
votes
3answers
4k views
Why do yolks break so easily (sometimes)?
Separating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single damn yolk to hold together and other ...
5
votes
2answers
826 views
Can you use a convection oven to make a Soufflé?
I separated this question from the original as there were no answers.
4
votes
2answers
314 views
Why does my omelet with Velveeta froth up in the microwave?
I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of ...
13
votes
5answers
984 views
Perfect Fried Egg
I like a fried egg with all the white cooked, yet all the yellow runny.
I normally do this by separating the yolk and white, and putting the yolk in halfway through.
Anybody know an easier way?
16
votes
2answers
921 views
What causes the green ring between yolk and white when hardboiling an egg?
The yolk of a hardboiled egg often has a green tinge right at the interface to the white. Besides not looking very good, I think it also maybe contributes a sulfurous odor. What causes this green ...
12
votes
3answers
10k views
