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

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2answers
577 views

How do I hand-roll homemade pasta made with egg?

I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, ...
4
votes
1answer
299 views

Beaten and poached eggs

I once read an article by a chef who was tired of the regular ways of eating eggs and "invented" a new technique of first cracking the eggs into a bowl and whisking them before very very carefully and ...
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1answer
2k views

How do I clean a pot after boiling eggs?

After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottom of the pot?
4
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1answer
4k 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 ...
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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 ...
4
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2answers
963 views

Do free range eggs have different cooking properties?

I've heard the slogan 'Happy chooks make for happy cooks', implying that free-range eggs make for more successful cooking. Do eggs from free roaming chickens actually have a discernible difference in ...
4
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1answer
166 views

Why would you pinch egg whites when making sunny side up eggs?

At a restaurant with a window into the kitchen I saw a chef cracking eggs and pinching the top of the egg whites near the yolk before applying heat. We saw him crack many eggs and he did this every ...
4
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1answer
477 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 ...
4
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1answer
97 views

How long does it take to cook eggs safely as a function of temperature?

The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a longer period of time at a lower temperature. ...
4
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1answer
80 views

Can I salvage cookie dough made with whole eggs instead of yolks?

I was making the dough for cookies and was supposed to add just 2 egg yolks and I added 2 whole eggs. What was supposed to form a ball just made a really thick batter. So, do I have to start over or ...
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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 ...
4
votes
1answer
226 views

Can hollandaise be made with frozen lemon juice?

In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, ...
4
votes
1answer
712 views

Freezing Egg & Cheese Omelet

A Super 8 motel we just stayed at had egg & cheese omelets on their breakfast bar. They said they get them frozen from Farmers Brothers. They are thawed on the breakfast bar and warmed up in the ...
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? ...
4
votes
1answer
1k 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 ...
4
votes
2answers
284 views

Are reddish egg whites safe to eat?

5 minutes ago I cracked an egg and was surprised with an orange, reddish egg white. It has the color of light fish sauce. The chalazae is red. I would assume that the reddish color comes from the ...
4
votes
2answers
1k views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
4
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2answers
3k 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 ...
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3answers
14k views

How long can i keep home made caesar dressing?

The dressing contains raw eggs, olive oil, lemon juice, garlic, Worcestershire, mustard, salt and pepper. How long can I keep it in the fridge in a airtight container?
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2answers
2k views

how does the poaching eggs recipe scale for different sizes of egg?

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels). I was wondering how the temperature, pH ...
3
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8answers
3k 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 ...
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5answers
5k 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 ...
3
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1answer
2k 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?
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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 ...
3
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2answers
4k 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 ...
3
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1answer
6k views

Can apple cider vinegar be substitute when coloring eggs?

I have egg coloring kit that suggested using vinegar for darker colors. Only have apple cider vinegar in cupboard. Can I use this instead or am I better off just using water?
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4answers
13k 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 ...
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2answers
9k views

How to thoroughly bread meat with eggs and flour for frying without the mess

When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item from there into either flour or ...
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4answers
4k views

Why does strata have to come to room temperature before baking?

I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I always follow instructions in the recipe; I ...
3
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3answers
11k 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 ...
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3answers
2k views

what temperature to scramble eggs at?

We moved and went from an electric stove to a gas stove. The new stove doesn't seem to get hot enough to scramble eggs on. How hot should the pan surface be to scramble eggs? All the recipes I've ...
3
votes
2answers
1k 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 ...
3
votes
1answer
690 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 ...
3
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2answers
529 views

Getting Potato and Turnip Patties to hold together… how?

So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the ...
3
votes
1answer
69 views

Freezing a frittata

I'm hoping to make a frittata to last a few days to take to work for lunch. Am I able to freeze it, if so are there any ingredients that do not freeze well and I should avoid putting in the ...
3
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2answers
137 views

Substituting different types of eggs

I know that it is unlikely but if I do at some point live in the country and have ducks, turkeys, and geese producing eggs as well as chickens and my chickens for some reason aren't laying eggs can I ...
3
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2answers
5k 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 ...
3
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1answer
2k 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 ...
3
votes
3answers
20k 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
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2answers
16k 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 ...
3
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2answers
13k 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 ...
3
votes
1answer
5k views

Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding

I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for many minutes, the eggs will never get ...
3
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2answers
205 views

How can I be sure my food is ready for a raw egg to be dropped on top?

When I go to a korean restaurant and order BeBimBap, there is usually an egg placed on top that is done over-medium/over-soft. How do I know if the food I prepared is at the right temperature to do ...
3
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2answers
148 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
3
votes
2answers
297 views

How to extend holding time for poached eggs?

I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muffin. Is there any way to do this for a ...
3
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2answers
8k views

Are these eggs rotten?

I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being hard boiled have a very strong sulfur ...
3
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1answer
3k 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 ...
3
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3answers
43k views

Shelf life of soft or medium boiled eggs?

Its easy to google and find information on the shelf life of hard-boiled eggs from seemingly authoritative sources. It seems roughly 1 week when refrigerated is the going shelf life I see quoted. ...
3
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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
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1answer
1k views

What is meringue powder?

I've got a recipe that asks for meringue powder and I have no idea what it is. So my question is what is meringue powder and what purpose does it serve in recipes?