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

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23
votes
10answers
23k 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
44k 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
227 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
296 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
18k 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
108 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
159 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
197 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 ...
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
666 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
193 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
134 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
42k 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 ...
7
votes
7answers
2k 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.
0
votes
2answers
245 views

Can a large number of eggs be scrambled in a pot?

I am looking cook a breakfast goulash to serve 30 people. It seems like breakfast goulash is usually done in a large frying pan (see this recipe). The quantity I am aiming to make, however, will not ...
8
votes
2answers
26k 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 ...
3
votes
6answers
7k 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
166 views

Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers ...
0
votes
3answers
7k views

Can you replace whole eggs with only egg whites when baking pumpkin pie?

I am going to be baking a pumpkin pie for Thanksgiving but me as well as several family members are currently losing weight together... I'm already replacing the sugar with stevia to dramatically drop ...
4
votes
2answers
205 views

How to hold and then poach egg yolks?

I've been working on this riff on an Asian noodle soup. As the final garnish, I want to drop an egg yolk in the middle of the individual serving bowls of soup, to warm for a couple of minutes in the ...
4
votes
3answers
2k 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 ...
7
votes
1answer
6k views

Does adding salt before cooking toughen scrambled eggs?

I have been told by two different cooks who's opinions I trust that adding salt to a beaten egg mixture before cooking will dry out and/or toughen the eggs, but also that adding salt at this stage ...
2
votes
2answers
89 views

Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites?

I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog). Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk & Cream, Bourbon, & cinnamon, allspice. ...
26
votes
3answers
4k views

How to remove bits of egg shell from a cracked egg?

Sometimes when I crack eggs, I end up with a bit of shell in the egg. How can I easily get the shell out, as it always seems to evade my fingers?
4
votes
6answers
9k 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
1answer
155 views

Japanese steak house menu item?

A few years ago in Chicago I had a dish called egg yolk shrimp at a Japanese steak house. Has anyone else had this dish? Where would I be able to find this dish again?
4
votes
1answer
14k views

Egg replacement for fried chicken

I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a ...
6
votes
3answers
10k views

Why do my egg whites separate after whipping?

Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...
9
votes
4answers
16k 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 ...
3
votes
2answers
2k 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
2answers
902 views

Can you put whole eggs in a blender?

So, a bit of an odd question, but it's been bugging me for a while; could you put whole eggs (shell and all) into a blender if you're making something like scrambled eggs? In a sufficiently powerful ...
6
votes
1answer
417 views

How do you crack eggs on a tawa without running away?

My iron tawa looks like the following. It is a bit shallow in the center. I pour some oil on the tawa and it gets collected in its center. Then I wait for it to get heated. After that I crack the ...
14
votes
4answers
269 views

Good video on separating eggs

Could anyone point me to a good video on cracking an egg and then separating the white and the yolk? I need to improve my technique. For every few eggs that I crack I end up with little bits of egg ...
2
votes
1answer
166 views

Can I make meatloaf with soy burger meat?

I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavor. Can I defrost the burgers and make ...
7
votes
1answer
937 views

How long will egg yolks keep?

I have one recipe that calls for several egg whites, and no egg yolks that I plan to make soon. I have other recipes that call for more yolks than whites (which I am not planning on using 'soon')... ...
5
votes
6answers
4k views

What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?

Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan. My point is that there is no reason for oil, ...
4
votes
3answers
2k 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 ...
2
votes
1answer
220 views

How can you speed up a genoise cake mixing?

I usually make a chocolate Swiss roll. The first step is to beat 4 eggs together with 115g sugar on a double boiler with warm (tap) water. I use a hand mixer for this, and it takes a long time, plus ...
4
votes
1answer
414 views

Poached eggs dissolve while cooking?

I typically use a little white vinegar to hold my poached eggs together better while cooking (plus, I like vinegar). Recently, I ran out of white vinegar and swapped in red wine vinegar instead. The ...
12
votes
5answers
31k views

Why do you need eggs when making icecream?

I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs. My uncle used to sell home ice cream in Mexico, and I'm 100% that he never used an egg to make ...
0
votes
1answer
264 views

Egg of a dove in my flowerpot

A dove just laid an egg in my flowerpot, on the window on the third floor. I really wanted to let it hatch, however, my wife said the chick has no chance to survive in this environment, it will surely ...
4
votes
1answer
502 views

Why would a recipe say mix all ingredients, then add egg and mix again?

I have a recipe for meatloaf in which the method boils down to: In a large bowl, add everything except the beaten egg, and mix well Add the beaten egg, and mix well Cook Now, I understand why you ...
3
votes
2answers
18k 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 ...
3
votes
1answer
1k views

Raw Eggs, Chocolate Chip Cookie Dough…And Freezing

I have often heard the warning that one should not eat raw chocolate chip cookie dough which contains raw eggs, due to the risk (however slight) of salmonella. (I should also say I have not always ...
6
votes
2answers
22k views

How long do eggs last outside the refrigerator and out of the shell?

How long would eggs last out of the refrigerator and out of the shell? This may be a strange question, but I'm planning on baking them afterwards. And I'll leave them out only around 6 hours at ...
6
votes
2answers
500 views

Is it dangerous or unhygienic to deshell an egg over the bin?

I have been reprimanded at work for de-shelling egg over an open bin. My hand is not touching the bin, as it is opened via the foot pedal. So is it dangerous or unhygienic to deshell an egg over the ...
1
vote
1answer
132 views

Shirred eggs elements

I've found a number of recipes online for shirred eggs. Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin). Some have a cheese (Parmesan, Cheddar, ...
2
votes
7answers
5k 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.