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

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4
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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
9k 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
393 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
331 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 ...
12
votes
13answers
3k 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
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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 ...
-5
votes
3answers
965 views

What is the critical ratio of eggs to potatoes between an egg salad and a potato salad?

It's probably not a one to one ratio. Do you have any suggestions?
8
votes
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
5k 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
845 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
203 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
925 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 ...
5
votes
4answers
770 views

What do you call a scrambled omelette?

I sometimes fry vegetables and chicken, crack a couple of eggs into the pan and stir it all for a while. Serve as is, or with fried rice or noodles. Does this dish have a common name?
2
votes
3answers
5k 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
3answers
413 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 ...
3
votes
2answers
4k 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 ...
9
votes
1answer
2k views

What differences, practical and aesthetic, are there between egg washes?

An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream]. My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
11
votes
1answer
4k views

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134F for 2-4 hours, but I have 2 problems: some of the eggs crack and most of ...
3
votes
1answer
176 views

Pickled eggs in a jar. What counts?

Do the nutritional facts on the outside of a package reflect the ENTIRE contents of the package or just what it is assumed a consumer would eat? For example: a jar of pickles (or pickled eggs) -- do ...
2
votes
2answers
268 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 ...
6
votes
2answers
508 views

Frying only one side of eggs on a pan

When you break the egg on the pan directly [the situation when yolk is left intact], what measures can be used to fry the egg from one side only and also kill the bacteria on the non fried side? Do I ...
4
votes
6answers
820 views

What can I do to make beaten egg puffier and fluffier?

The way I cook an egg is like this. I take the egg, crack it in a bowl, pierce the yolk, then whisk it a bit. Then I add a bit of soy sauce, and fry it in a pan. However, the egg always come out a ...
19
votes
3answers
14k 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?
23
votes
1answer
413 views

Sniffing out a rotten egg from the dozen

Is it possible to tell if an egg has gone off? I am not referring to those eggs that have been especially brined to look like they've been sitting around for decades, but to fresh eggs you want to ...
1
vote
0answers
831 views

how long can eggs sit out? [duplicate]

Possible Duplicates: Should I refrigerate eggs? How long can eggs be unrefrigerated before becoming unsafe to eat? I got 4 dozen eggs this weekend (from actual chickens on a farm that ...
8
votes
5answers
683 views

What can I use to replace eggs in the recipe?

I'm not a vegan or something, but my stomach can't take many chicken eggs in food. I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat bread) recipe where eggs are used as a ...
2
votes
1answer
272 views

How can I detect bad-fed or fast-fed chicken eggs before buying?

I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My ...
2
votes
1answer
317 views

Does a Romanian omletă ţărănească (peasant omelette) have standard ingredients?

I am currently travelling in Romania and have been enjoying a breakfast each morning of "omletă ţărănească", which can be translated to English as "peasant omelette". What I'm wondering is whether ...
1
vote
3answers
321 views

Can I eat eggs that are cooked over 3 hours with low temperature looking a bit brown?

I wanted to try what happens to eggs over long cooking with low-temperature. The white thing became a bit brown and the odour is a bit different. Are they edible? [Update] I used the lowest ...
6
votes
4answers
2k views

How can I prevent scum forming in the water when I poach eggs?

When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it? EDIT: I use malt ...
6
votes
2answers
1k views

How can I buy or make pasteurized eggs?

Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the ...
5
votes
1answer
689 views

Which part of yellow cake batter gives it the yellow cake flavor?

We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake ...
11
votes
2answers
677 views

How does salmonella get into eggs?

Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place. Is it getting on the shells from the environment (or the hen)? Is it inside the ...
8
votes
1answer
244 views

tiny quantity of egg in a cookie

(In the United States,) Keebler chocolate-chip cookies list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is less than (well, not more than) the ...
5
votes
4answers
383 views

What is the egg mixture used in gratins called in English?

This is one of these weird cases of synchronicity. I was wondering today how it is called in English. Then I answered a question, and needed the word for the answer. The dishes I mean may not always ...
4
votes
1answer
3k views

Bad eggs in baking?

I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but these were two weeks overdue and I thought ...
6
votes
5answers
4k views

Frying Eggs—Sticking to the Pan

I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an ...
16
votes
2answers
2k views

What causes the green ring between yolk and white when hardboiling an egg?

The yolk of a hardboiled egg often has a green tinge right at the interface to the white. Besides not looking very good, I think it also maybe contributes a sulfurous odor. What causes this green ...
6
votes
6answers
3k views

Are there any vegetarian-friendly egg substitutes that can be used in cakes?

I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
6
votes
2answers
844 views

How can I get Italian meringue to thicken?

I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can ...
1
vote
1answer
353 views

Mousseline sauce, use the white or the yolk of the egg?

I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the definition on this site epicurious ...
3
votes
5answers
3k views

Egg Substitutions in a Quiche

I'd like to make a quiche this weekend (for the first time!), but I really want to reduce some of the fat and cholesterol due to health issues. Can I use an egg substitute (one of those that comes in ...
5
votes
4answers
508 views

Could you describe the Soufflé technique?

Could you describe the Soufflé technique? What pitfalls should you avoid?
1
vote
1answer
856 views

How would I make a Paleo yogurt-based frozen custard?

OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are ...
2
votes
2answers
127 views

What qualities should one look for when choosing Egg cooking gear?

Stainless Steel seems to be all the rage in cooking stores these days, yet frying eggs on one leads to an extremely messy cleanup situation, assuming you can get it out without breaking it. Scrambling ...
2
votes
2answers
139 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. ...
4
votes
2answers
2k views

Why do eggs have expiry dates?

And what will happen if I eat them after they're past the expiry date?
0
votes
2answers
348 views

How to properly poach an egg? [duplicate]

Possible Duplicate: How should I poach an egg? What's the best method to poach an egg?