Questions about eggs and egg based foods, or egg substitutions in recipes.
2
votes
1answer
243 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
2answers
172 views
How can I stabilize a souffle?
In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think ...
2
votes
1answer
172 views
How many eggs in a Mille Crêpes Cake?
I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3).
I'm not a ...
2
votes
1answer
332 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?
2
votes
1answer
142 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 ...
1
vote
2answers
974 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 ...
1
vote
2answers
129 views
How to prevent burning when frying bread?
I have the following recipe:
1 teaspoon of milk
1/4 teaspoon of sugar
1 fresh egg
2 slices of bread
I cut the bread into some squares and throw it inside the mixture (milk + sugar + egg). Later, I ...
1
vote
4answers
1k views
are there good breakfast options for phase one of the southbeach diet that don't include eggs?
The question is, besides egg dishes, what are good options for low carb, sugar free breakfasts?
me and my misses are currently trying out the south beach diet. the first two weeks are low carb and ...
1
vote
2answers
113 views
Quiche filling sets like an Aero bar?
Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable.
Because I'm using very ...
1
vote
1answer
107 views
Preventing Crystalised Dairy Ice Cream [duplicate]
Possible Duplicate:
Is there a magic ingredient that keeps ice-cream soft?
I'm making real dairy ice cream at home, without any sort of machine (which I have no intention of buying). The ...
1
vote
1answer
2k 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 ...
1
vote
3answers
274 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 ...
1
vote
1answer
206 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
1answer
675 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 ...
1
vote
2answers
106 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 ...
1
vote
1answer
60 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, ...
1
vote
1answer
140 views
Why did my omelette turn out different than usual?
Why did my omelette have bubbles on top while cooking, develop tunnels, turn slightly grayish and have a rubbery texture? I rubbed olive oil on the pan surface first. I always cook omelettes the same ...
1
vote
3answers
201 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!
1
vote
3answers
4k 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 ...
1
vote
2answers
200 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 ...
1
vote
1answer
305 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
...
1
vote
1answer
336 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 ...
1
vote
1answer
1k 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?
1
vote
2answers
763 views
Saving a pavlova that didn't form a crust
I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
1
vote
1answer
916 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
1
vote
1answer
174 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 ...
1
vote
1answer
336 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 ?
1
vote
0answers
502 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 ...
1
vote
0answers
836 views
How long can I keep eggs past the sell by date and still eat them? [duplicate]
Possible Duplicate:
How long can I keep eggs in the refrigerator?
I've got some eggs in a carton (regular Grade A eggs) in the refrigerator. The "sell by" date on them is October 2nd. ...
0
votes
2answers
133 views
Smoke point and toxicity [closed]
I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quite hot, hot enough to smoke the olive oil that I add. The ...
0
votes
2answers
8k views
Why can soda be used as a substitute for eggs when using a boxed cake mix?
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing?
...
0
votes
4answers
228 views
How to add water/milk to the sunny side up eggs?
From here: http://cooking.stackexchange.com/a/24325/6168
By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water ...
0
votes
2answers
154 views
How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it?
Last time I tried to cook sunny side up eggs on a metal skillet. I put butter on the skillet, allowed it to heat and then I cracked two eggs on it. Immediately I placed a glass lid with a hole on the ...
0
votes
2answers
139 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 ...
0
votes
3answers
191 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.
0
votes
1answer
447 views
Which containers should I use for souffles?
I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them some times).
I have at my disposal:
...
0
votes
1answer
251 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?
0
votes
2answers
294 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?
0
votes
2answers
111 views
How to reduce the eggs from over burnt at the sides in a wok?
I usually throw 3 eggs in a bowl and stir (also known as scrambled eggs) until it become a mixture, then I throw into a wok and fry it. However, I always get the sides (the perimeter or the edges) ...
0
votes
1answer
586 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, ...
0
votes
0answers
89 views
How can I make better eggless scones? [duplicate]
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the ...
0
votes
0answers
166 views
Best way to make an Omelette? [duplicate]
Possible Duplicate:
How to succeed with making omelette
Hello,
Basic cook here, whats the best way to make a delicious Omelette ?
Or maybe a personal technique that improves results?
...
0
votes
0answers
258 views
Can I freeze egg whites?
I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?
0
votes
0answers
285 views
Can I freeze egg yolks?
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them ...
0
votes
2answers
706 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.
...
-1
votes
3answers
112 views
What do I do with one cracked egg? [closed]
I just fumbled one of the eggs I was going to hard-boil for dinner. It's just a slight crack, but enough that there's a bit of albumen seeping – I definitely can't hard-boil it now.
I have no plans ...
-1
votes
2answers
127 views
How much should I beat egg yolks for a cream chiffon pie? [closed]
not sure what consistancy this old family recipe is looking for. The end result of the cream chiffon pie my aunt used to make is just not the same. I am thinking either I beat the eggs too much or ...
-5
votes
1answer
583 views
How to unbake a cake? [closed]
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance.
Problem?
-5
votes
3answers
629 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?
