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

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2
votes
1answer
687 views

How do I extract the membrane from an egg?

I have heard eggshell membranes are good for your joints. But every time when I peel a boiled egg, the membrane is stuck to the shell. How do I get the membrane out and eat it?
2
votes
1answer
2k views

Why is it easier to separate a cold egg?

A lot of recipes that call for separating an egg, suggest that the egg be separated when cold rather than at room temperature even if it has to be brought to room temperature afterwards. I was just ...
10
votes
11answers
42k views

Brownies without egg

My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the ...
-3
votes
2answers
4k views

How to get rid of the smell and taste of egg whites? I throw up when i eat them

I can eat yellow parts without a problem. But I throw up when i eat whites. I tried many ways to eat but failed. Scrambled, spiced, souce, etc. I need to get rid of the taste and smell of the eggwhite....
-1
votes
2answers
568 views

What is the best way to add greens to an omelette?

I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards. Cook ...
1
vote
1answer
4k views

How long can pie batter stay in the refrigerator? [duplicate]

If I prepare a mixture for pumpkin pie or sweet potato pie, which has eggs in it, how long is it safe to stay refrigerated before I pour it in a pie shell and bake it?
9
votes
3answers
536 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 ...
5
votes
1answer
441 views

How long Pasteurized Eggs can be refrigerated?

I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protein powder. The approach I've been using ...
4
votes
2answers
4k views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
6
votes
3answers
5k views

What is the danger of salmonella in 'home laid eggs' and how should I clean them?

I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such ...
1
vote
1answer
416 views

Blending eggs for omelette?

When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this ...
5
votes
1answer
7k views

Water vs. milk/cream (or nothing) in traditional (French) omelets

Previous questions here have addressed the reasons why water or milk is added to scrambled egg mixtures in cooking. However, the two questions I've linked seem to parallel a distinction I've noticed ...
0
votes
1answer
1k views

How many hours can you store raw eggs in warm car?

I many times wonder if I can buy eggs now because not going directly to home. The temperature in cars is often very high (probably more than 40 C at direct sunlight). This answer talks about ...
8
votes
1answer
549 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 ...
2
votes
0answers
283 views

How did egg-centric dishes become “breakfast only” food in American cuisine? [closed]

Eggs are great. You see eggs in lots of dishes in American cuisine. Egg salad made from hard-boiled eggs is an American cookout standard. Fried eggs often go on burgers; poached eggs frequently find ...
1
vote
2answers
107 views

What method yields best result for washing breads?

I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of ...
3
votes
1answer
250 views

How can I rescue an undercooked pastry cream?

Yesterday I attempted to make pastry cream (my goal was to use it as a filling for creme puffs). After taking it off of the heat and letting it cool to room temperature I put in the refrigerator. That ...
2
votes
2answers
979 views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
1
vote
3answers
681 views

Egg substitution in Indian meatball recipe

I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that mum uses also asks for eggs to bind the ...
3
votes
2answers
6k views

How can I get hash browns to bind without using egg?

I don't want to add egg to bind hash browns. What is the best way to bind hash brown without the eggs? My first thoughts are should I still grate the potato, or boil first to soften to enable them to ...
8
votes
1answer
3k 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 ...
5
votes
4answers
727 views

How do I leave fried eggs intact?

Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs over hard. Unfortunately, it seems that ...
14
votes
2answers
16k 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?
24
votes
3answers
53k views

How does a splash of vinegar help when poaching eggs?

What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?
1
vote
1answer
323 views

What is the effect of adding sugar to the water when poaching eggs?

I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.
4
votes
1answer
3k views

What's best: boil eggs in advance or just before use?

If 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 use? Edit:...
0
votes
1answer
190 views

“Frying” an egg in soy souce?

What will happen if I fry an egg in soy sauce instead of oil? Has this been done before? I am aware soy sauce is not a fat thus not ideal for this task, but I am interested to hear your thoughts..
2
votes
2answers
425 views

Why add in the eggs last when making chocolate chip cookies?

In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this method?
-2
votes
1answer
95 views

are irradiation food still being sold [closed]

I've heard online that some irradiated food is still being sold and I want some to confirm it with a yes or no and some evidence to prove it
1
vote
3answers
141 views

Breakfast protein options [closed]

I want to cook different kinds of breakfast but I always use eggs because I feel it is easier to digest in the morning. What other kinds of protein could I use instead of egg? Some people recommend me ...
91
votes
10answers
89k views

Why use milk in scrambled eggs?

I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - without the milk the eggs are a brighter ...
1
vote
1answer
149 views

Butterscotch Pudding Clumps

Excellent butterscotch pudding has been a Holy Grail of mine for forever. I have an idea of exactly what I want, but I've never accomplished it. Either the flavor isn't rich enough, or it's clumpy. ...
40
votes
11answers
111k 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?
11
votes
4answers
718 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 ...
33
votes
14answers
4k views

How to peel hard boiled eggs easily?

This is one of the most annoying duties in the kitchen, for me. What are yours tips and tricks to peel hard boiled eggs easily?
23
votes
10answers
28k views

Can I boil eggs in the same pot I'm boiling 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 ...
8
votes
3answers
47k 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 ...
1
vote
1answer
239 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
1
vote
1answer
392 views

Do Eggs Need to be Refrigerated? [duplicate]

Do eggs really need to be refrigerated? If so, how long can they last without refrigeration? Obviously eggs come out of the chicken at body temperature, so there must be some amount of time they can ...
31
votes
11answers
21k views

How to succeed with making omelette

Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it breaking and before it burns?
0
votes
1answer
122 views

Freezing a meringue?

Can a meringue ever be frozen? I want to make a meringue topped dessert for Easter and don't want to leave my guests while I add the meringue and torch it. Ideas?
0
votes
1answer
164 views

Undercooked eggs that were in the pot plenty long

I'm seeking information because oddly this has recently also happened to several of my friends. I cooked my hard-boiled eggs like I normally would; they were in the pot until the water boiled and I ...
20
votes
3answers
2k views

How can I tell whether an egg has been hard-boiled, through the shell?

At my workplace, there's a mysterious carton of eggs in the common refrigerator. Nobody I've asked knows whether they're raw or cooked. Is there a way to tell, without cracking one of the eggs open?
2
votes
1answer
219 views

Mould in water when making preserved duck eggs

We have ducks at home and my wife has been making the Chinese delicacy 咸鸭蛋 preserved duck eggs for about 3 months now. However in the past week the current batch of eggs has mould in the water. The ...
3
votes
1answer
1k views

Custard based ice cream vs eggless ice cream

I'm looking up ice-cream recipes to try to make one for the first time. I found recipes that use the custard base (with eggs) and then some that do not use any eggs. I am also planning to buy an ice-...
63
votes
4answers
4k views

What is the difference between white and brown eggs?

I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc?
5
votes
2answers
741 views

Stainless steel pan too hot?

I have been cooking with my stainless steel pan for a while, and have tried many techniques to prevent sticking. Hot pan then oil did work to some extent, but I still had trouble with eggs, potatoes, ...
2
votes
1answer
235 views

What considerations are there when using powdered or pasteurized eggs in baking cake?

If I am baking cake (from box mix or from scratch) and I don't have any fresh eggs, what must I take into account if I want to use powdered eggs or pasteurized liquid eggs instead? Will this work, and ...
1
vote
1answer
158 views

My soufflé turned grey

I have been trying to make a raspberry soufflé, because, well, I found a recipe, and it sounded tasty. It utterly failed, but because I'm stubborn, I wanted to keep trying until I got it right. ...
5
votes
5answers
58k 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 ...