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

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1answer
3k views

Does using egg+yolk in a chocolate chip cookie recipe make a big difference? [duplicate]

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...
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2answers
106 views

What method yields best result for washing breads?

I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of ...
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3answers
141 views

Breakfast protein options [closed]

I want to cook different kinds of breakfast but I always use eggs because I feel it is easier to digest in the morning. What other kinds of protein could I use instead of egg? Some people recommend me ...
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1answer
144 views

Butterscotch Pudding Clumps

Excellent butterscotch pudding has been a Holy Grail of mine for forever. I have an idea of exactly what I want, but I've never accomplished it. Either the flavor isn't rich enough, or it's clumpy. ...
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1answer
138 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, ...
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3answers
258 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!
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2answers
637 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 ...
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1answer
462 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 ...
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2answers
103 views

Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
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1answer
135 views

Why are eggs not stored in the fridge better in baking?

I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
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1answer
62 views

Breakfast burritos from 16 egg casserole, how to cook everything uniformly?

I am baking a 16 egg casserole that will be used for breakfast burritos and so I want the egg mixture to be cooked uniformly through. Once the breakfast burritos are made I will freeze them all. What ...
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1answer
288 views

What's a good egg substitute in pizza dough?

I'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically. I'm using an egg in the recipe, but making a machine that cracks ...
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2answers
617 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
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1answer
61 views

Custard Pudding tasting like raw eggs

So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...
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1answer
258 views

What do eggs do in enriching and glazing

I have got thinking about this and now I want to know an answer. In most functions of eggs (coating, thickening etc) all are from coagulation but glazing and enriching do not. What is the function ...
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1answer
103 views

What does the egg white do in peppermint creams?

Some recipes I have seen say to use egg white and water instead of lemon juice and water in peppermint creams. Why is this? What does egg white do that water doesn't?
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1answer
102 views

Egg muffin tin cooking

I make egg muffins in a muffin tin, using cubed ham, green pepper, onion etc. plus of course beaten eggs. How long can I keep these in the fridge after they have been baked in the oven. I've tried ...
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1answer
571 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 ...
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2answers
5k 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 ...
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1answer
4k 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
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1answer
242 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 ...
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1answer
528 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 ?
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3answers
200 views

Do eggshells let flavours pass through during boiling?

If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another? Do the shells let any flavour through?
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0answers
183 views

Using eggs in pudding - yolks vs whole eggs

I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this site, asking what is the difference between ...
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2answers
313 views

Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. ...
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0answers
128 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
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2answers
2k views

Are these eggs safe to eat?

I like to hard boil eggs because they are one of very few foods that help when my sugar levels are too low. But now Im a little paranoid. The other week I read online that if you take an egg out of ...
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1answer
371 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 ...
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0answers
2k 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 were ...
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0answers
848 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. Today ...
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4answers
33k 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? Here'...
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2answers
298 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 ...
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4answers
1k 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 ...
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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 ...
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3answers
642 views

Should hands be washed after touching the outside of an egg shell?(UK)

Say someone was to remove some eggs from their box to place them in the fridge. Assume this is in Britain(where eggs aren't cleaned before sold, I believe). Is there a risk of salmonella spreading if ...
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1answer
1k views

How many hours can you store raw eggs in warm car?

I many times wonder if I can buy eggs now because not going directly to home. The temperature in cars is often very high (probably more than 40 C at direct sunlight). This answer talks about ...
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2answers
428 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 ...
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2answers
208 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 ...
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1answer
86 views

Buy Omega 3 eggs in bulk?

I maintain to a high protein diet and consume a lot of eggs. No, seriously, a lot of eggs. I want to make the switch to Omega 3 eggs but I'm not really able to find these in bulk through your average ...
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1answer
121 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?
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1answer
283 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 ...
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3answers
1k 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.
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1answer
1k 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: ...
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1answer
189 views

“Frying” an egg in soy souce?

What will happen if I fry an egg in soy sauce instead of oil? Has this been done before? I am aware soy sauce is not a fat thus not ideal for this task, but I am interested to hear your thoughts..
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1answer
163 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 ...
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1answer
672 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?
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2answers
453 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?
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1answer
68 views

Does pressure cooking of chicken eggs support the removal of the membrane and eggshell?

In an experiment I cooked a few chicken eggs from the same batch A) in boiling water and B) in a pressure cooker (5 minutes in hot steam, 117 C, eggs in a basket, waited 5 minutes to cool down ...
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1answer
4k 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, ...
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0answers
16 views

Eggs , Can they go bad due to Hot Cold Hot temperature 's [duplicate]

Can I Take previously cold eggs, that have become warm on a 1-2 week Camping trip? Will they be edible after cooking,Boiling,etc,.Without Having dangerous / Hazardous effects? Bacteria??