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

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4
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3answers
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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 ...
0
votes
2answers
317 views

How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it?

Last time I tried to cook sunny side up eggs on a metal skillet. I put butter on the skillet, allowed it to heat and then I cracked two eggs on it. Immediately I placed a glass lid with a hole on the ...
1
vote
2answers
302 views

How to prevent burning when frying bread?

I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the mixture (milk + sugar + egg). Later, I ...
0
votes
4answers
773 views

How to add water/milk to the sunny side up eggs?

From here: http://cooking.stackexchange.com/a/24325/6168 By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water ...
6
votes
5answers
604 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 ...
1
vote
1answer
375 views

Preventing Crystalised Dairy Ice Cream [duplicate]

Possible Duplicate: Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
2
votes
3answers
271 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 ...
4
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3answers
618 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?
3
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3answers
4k 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 ...
5
votes
1answer
3k views

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 ...
23
votes
1answer
6k views

Egg yolks vs Whole eggs

I'm about to make cinnamon rolls & one recipe calls for 2 whole eggs. The other recipe calls for 3 egg yolks. Which one will give me a moist, soft, cinnamon roll?
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2answers
3k 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 ...
5
votes
2answers
304 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 ...
5
votes
1answer
392 views

What's the purpose of adding water to an egg wash?

Many recipes I've seen call for beating a tablespoon or so of water in with the egg for an egg wash. What is the effect of adding the water to the egg wash when baking?
2
votes
2answers
5k 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 ...
-5
votes
1answer
802 views

How to unbake a cake? [closed]

I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance. Problem?
4
votes
2answers
2k views

How do you get a poached egg to coagulate evenly and professionally? [duplicate]

Possible Duplicate: How should I poach an egg? How do you make a poached egg without it getting all messy when you break the egg into a pot of boiling water? I find that it is hard to get ...
2
votes
1answer
262 views

How many eggs in a Mille Crêpes Cake?

I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3). I'm not a ...
3
votes
1answer
2k 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 ...
2
votes
1answer
241 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 ...
5
votes
3answers
700 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 ...
14
votes
5answers
20k views

How to prevent overcooking of eggs in Carbonara sauce?

Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have what they regard as a fool proof method ...
13
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2answers
8k views

Why is water often added to the eggs when making omelettes?

Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
11
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1answer
3k views

Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?

Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH and make it more stable. But if all it's ...
3
votes
2answers
3k 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 ...
7
votes
2answers
395 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 ...
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2answers
2k views

How do I color an egg black? [closed]

My friend and I are trying to make 'ninja black eggs' which are essentially hollowed eggs filled with powdered material. We have two questions: Is there a way to thicken the egg shell? My ...
3
votes
1answer
720 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
1answer
1k 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 ...
2
votes
1answer
672 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. ...
5
votes
3answers
17k 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 ...
1
vote
1answer
480 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
489 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
439 views

Why are we not generally using egg in Buckwheat crêpe (or galette) but only in Wheat Flour crêpe?

I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ?
2
votes
2answers
8k 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 ...
1
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1answer
5k 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?
9
votes
2answers
280 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?
16
votes
5answers
2k views

How can I prevent bacon mayonnaise from splitting when above fridge temp?

I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It ...
7
votes
3answers
6k 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 ...
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9answers
3k views

How should I poach an egg?

What's the best method to poach an egg without it turning into an eggy soupy mess?
3
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4answers
9k 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 ...
8
votes
3answers
4k 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?
0
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2answers
174 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
246 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
1k 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 ...
0
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1answer
2k 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
1k 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. ...
32
votes
6answers
3k views

What's the right way to hard boil eggs?

I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs. I've heard a variety of "folk lore"-type rules for how ...
2
votes
1answer
1k 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 ...
8
votes
2answers
886 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 ...