Questions about eggs and egg based foods, or egg substitutions in recipes.
3
votes
1answer
449 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?
3
votes
3answers
483 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 ...
3
votes
2answers
889 views
Can salmonella show up in a raw-egg product once it has already been made?
I know raw eggs should be avoided, especially by sensitive people (children, pregnant women), as they may contain salmonella. Let's say I make a big tub of ice cream, with raw eggs, and several people ...
3
votes
4answers
3k 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 ...
3
votes
3answers
1k views
Making my meringues form peaks
Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture ...
3
votes
1answer
172 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 ...
3
votes
2answers
144 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 ...
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
2answers
330 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 ...
3
votes
3answers
717 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
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 ...
3
votes
4answers
255 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 ...
3
votes
6answers
4k 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, ...
3
votes
1answer
896 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 ...
3
votes
2answers
2k 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 ...
3
votes
2answers
730 views
Replacing Egg Whites for 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 dont want to waste 4 ...
3
votes
1answer
482 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 ...
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 ...
3
votes
1answer
484 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 ...
3
votes
1answer
515 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?
3
votes
3answers
872 views
Dissolving Egg Shell
I know that an egg shell is made up of approximately 92% Calcium Carbonate. The remaining percentage of the mass is a protein matrix. I know that vinegar (5% acetic acid) dissolves the Calcium ...
3
votes
1answer
390 views
In how much water do I need to put ramekins when cooking au bain marie in the oven?
I have been given four ramekins and a cooking book with 30 recipes for eggs in a ramekin as a present.
Everything is explained very clearly:
Preheat the water for the bain marie dish in the oven at ...
3
votes
1answer
103 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???
3
votes
1answer
587 views
what's best: boil eggs in advance or just before use?
let's say I want to eat a hard-boiled egg every day of the week.
should I boil them and store them (refrigerated) all at once or should I keep raw eggs in the fridge and hard-boil them just before ...
3
votes
3answers
272 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 ...
3
votes
1answer
361 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 ...
3
votes
0answers
842 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 ...
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 ...
2
votes
2answers
3k 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 ...
2
votes
3answers
239 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 ...
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 ...
2
votes
2answers
405 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 ...
2
votes
3answers
4k 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 ...
2
votes
3answers
321 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 ...
2
votes
3answers
291 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 ...
2
votes
7answers
243 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.
2
votes
3answers
3k 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
votes
2answers
372 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 ...
2
votes
2answers
1k 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 ...
2
votes
1answer
199 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 ...
2
votes
1answer
163 views
What would the drawbacks/benfits be to making French toast with egg alternatives (Egg Beaters, etc)
Would there be any benefit to making French toast with a low cholesterol version of Egg alternative? Or possibly just using the whites for French toast? (I'm currently using the very basic 1 egg/3 ...
2
votes
1answer
260 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 ...
2
votes
3answers
122 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 ...
2
votes
2answers
463 views
How do I substitute skim milk for dry milk in a muffin recipe?
My muffin recipe calls for 1 1/3 cups of nonfat dry milk. Other than the 4 eggs, there is no other liquid. How much skim milk would I substitute for the dry milk?
2
votes
1answer
293 views
Salmon patties with cream cheese?
So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday and tried a bit of the salmon on saltines. ...
2
votes
3answers
1k 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 ...
2
votes
2answers
110 views
Do I need sugar for zabaglione?
I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have a physical effect on the fluffing up. ...
2
votes
1answer
452 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 ...
2
votes
2answers
1k 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 ...
2
votes
2answers
223 views
What could be used as a savoury custard to serve with a savoury jam roly-poly?
I'm not mad, you know.
I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to ...
