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

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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
2k 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
368 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 ...
1
vote
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
647 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
1answer
910 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 ...
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
569 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. ...
4
votes
3answers
14k 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
455 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
433 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
411 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
5k 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 ...
6
votes
4answers
13k views

How can I create a scotch egg with a runny yolk?

I ate a scotch egg at thebreslin.com in New York City. The dish was clearly cooked fresh and the yolk of the egg was still runny when I cut into it. It was pretty amazing. My question - how can I ...
1
vote
1answer
4k 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
277 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
5k 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 ...
52
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9answers
2k 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
8k 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
votes
2answers
167 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 ...
1
vote
3answers
244 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
votes
2answers
962 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
votes
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. ...
31
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
949 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 ...
7
votes
2answers
827 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 ...
3
votes
1answer
1k 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?
4
votes
8answers
2k views

Omelet help… gah why is it so hard? [duplicate]

Possible Duplicate: How to succeed with making omelette Omelets continue to elude me... It appears to be such a simple concept, but I always end up making scramble eggs with the mushrooms ...
1
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1answer
2k views

How long can I keep raw-egg based salad dressing refrigerated

I made salad dressing with, raw egg, mustard, olive oil, vinegar, minced garlic, salt & pepper. How long can I keep this refrigerated? Thanks
2
votes
1answer
587 views

How many jumbo double yolk eggs should I substitute for large eggs?

If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
1
vote
3answers
9k views

How long will Tiramisú made with raw egg keep?

Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max ...
0
votes
3answers
510 views

oil for cooking eggs [closed]

I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs. The eggs' weight is about 75-80gr.
4
votes
1answer
341 views

Optimal egg size?

Yesterday while making some pancakes I came to the realization that I may have been sabotaging recipes that call for eggs. For years I've always purchased the largest sized eggs I can get in the ...
4
votes
1answer
2k 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 ...
2
votes
3answers
12k 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 ...
0
votes
1answer
470 views

When should I add melted chocolate to reduced sugar meringue?

I'd like to know when melted chocolate should be added to reduced sugar meringue, and what will the end result be. Will the meringue stiffen up like cooled chocolate, or will it be light and fluffy?
3
votes
8answers
2k views

How to ensure that eggs get hard boiled on a gas stove?

I used to determine the state of eggs by their shell i.e. if the shell is cracked, the eggs have been boiled. But sometimes I have found that even though the shell is cracked, the egg whites are ...
1
vote
2answers
435 views

How to make a pie with no yolk?

I had a great low fat recipe for a squash pie that had in it four eggs. I tried to take only the egg-whites with no yolk but the pie didn't come out right. It just didn't coke completely, it took ...
14
votes
13answers
5k 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 ...
11
votes
4answers
1k views

Yellowness of egg yolk

Related question: Why are Italian eggs so yellow? Occasionally I get served a fried / poached egg with a deep yellow/orange yolk. I find it extremely appetising and visually attractive. Sometimes ...
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3answers
1k views
8
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2answers
4k views

what's a good technique for pasteurizing eggs?

I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me $12 for two dozen, which seemed ...
1
vote
1answer
7k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
3
votes
0answers
846 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 ...
1
vote
1answer
215 views

What's the best method for preparing a smoked cod roe breakfast?

I have some good smoked cod roe that I want to create a breakfast dish with. I have no idea what to do with the cod roe though - I've never used it before. Do I slice it? Fry it? Spread it? Ideally ...
6
votes
3answers
1k views

How to cut an egg without the yolk sticking to the knife?

I cut a number of eggs for a salad and had most yolks stuck to the knife. The problem, to me, is that the egg falls apart. The yolk is loose and the white as well. Does anybody know a way to cut the ...
2
votes
3answers
1k 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 ...