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

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2answers
139 views

Can you substitute blood for the eggs in an ice cream base?

I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared between the two. Does anyone know more ...
13
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7answers
11k views

Why do yolks break so easily (sometimes)?

Separating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single damn yolk to hold together and other ...
14
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8answers
6k views

Why are Italian eggs so yellow?

I've noticed when I've bought Italian eggs from delis here in Europe that the yolks are very yellow - almost orange. Why is this? Assume it's the hen's diet. What are they feeding chickens there?
2
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1answer
141 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 ...
2
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3answers
9k 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 ...
4
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1answer
150 views

When did the US start refrigerating eggs on a regular basis?

Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated--as recently as the 1990s. I lived in ...
5
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1answer
10k views

Why do egg dye recipes include vinegar?

I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wide range--what practical effect does the ...
3
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1answer
2k 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?
4
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2answers
6k views

If a few of my eggs crack when making them hard-boiled, is it still safe to eat them?

I was making about a dozen hard boiled eggs last night and a few of them cracked when boiling. The yolk partially came out of the shell but I continued to cook them as other ones in the pot were ...
3
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2answers
77 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 ...
7
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9answers
16k views

How to clean scrambled eggs from a pan?

As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a ...
3
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1answer
1k 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 ...
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0answers
26 views

How can i save frozen eggs? [duplicate]

My fridge got to cold and all my eggs froze and got cracks in them. Any idea what to do with frozen, cracked eggs? Thanks
6
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3answers
120 views

Chemically, what happens when you temper an egg?

Chemically speaking, what happens when you temper an egg? Why doesn't it simply cause the eggs to solidify or scramble?
4
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1answer
386 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
118 views

Yolks flat and breaking

We have had our own chickens for over 20 years and feed them on crushed grain and laying pellets and they eat greens in the fields. The fresh eggs have always been plump in the centre when cracked. ...
12
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10answers
18k views

Can I make pickled eggs that don't require refrigeration?

This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickled eggs a lot. They aren't very versatile ...
7
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1answer
221 views

What is the emulsification power of 1 egg yolk?

How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
36
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6answers
22k views

When I'm separating egg whites, how much does it matter if a little yolk gets in?

I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to; would a tiny bit of yolk (say, 1/8 ...
1
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6answers
31k views

How long to steam eggs for? (Instead of hard boiling)

I'm steaming eggs, rather than hard-boiling (I want the same effect), because it's convenient as I'm using the steam from some boiling chickpeas underneath. But I can't seem to find a definitive ...
5
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6answers
19k views

What are common techniques for adding eggs to soup?

I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't ...
7
votes
6answers
4k views

Should I include egg shells in my stock?

I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one could include egg shells in stock. Is this ...
1
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0answers
57 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 ...
23
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18answers
51k views

Cooking an egg without oil or butter

I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it was a mess.
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4answers
34k views

Replacing egg whites with whole eggs when baking cookies

I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites. I really, really don't want to waste 4 ...
8
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6answers
8k views

Substitute for egg yolk in ice-cream (Egg Allergy)

I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a substitute that I could use or is it ...
6
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6answers
638 views

Boil an egg in the microwave

Is it possible to boil an egg in the microwave? Ideally without having to pierce the shell first
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2answers
2k views

Trick to making perfect egg ribbons?

I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not ...
2
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2answers
132 views

Cooking eggs on cast iron

When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be ...
7
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2answers
352 views

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the ...
24
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10answers
65k views

How do I prevent an egg cracking while hard boiling it?

Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously, or can I add something to the water to ...
1
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1answer
62 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?
2
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1answer
52 views

egg yolks and egg whites

I was making an old recipe to serve and it is with pineapple, cream cheese, dream whip and other ingredients and it says to beat 2 egg yolks and mix in then beat the 2 egg whites and fold in at no ...
8
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1answer
53k views

How long boiled egg can be stored in fridge?

I boiled some eggs one week ago and forgot to eat them, so they stayed in the fridge. How long will they stay consumable in there?
8
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3answers
58k views

How to store hard boiled eggs that are peeled so to avoid moisture build up?

On the weekend I usually make 10 hard boiled eggs and peel them so I can eat 2 every morning during the work week. It's a big time saver in the morning, but when I store them in a plastic container in ...
14
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5answers
99k views

How long can eggs be unrefrigerated before becoming unsafe to eat?

A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do ...
4
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3answers
1k views

What would be the effect of doubling the egg in this bread?

A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm water (170g) (110 degrees) • 1.875 cups ...
12
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4answers
10k views

What's the best approach to get runny-yolk sunny side up fried eggs?

I like my eggs Sunny-side up, and ideally, with runny yolk but fully firmed up whites (including a millimeter-thin film of cooked yolk/whites on top of the yolk - not sure if there's a technical term ...
5
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3answers
3k views

Why do scrambled/fried eggs stick less when cooked with butter instead of oil?

Whenever I'm doing scrambled or fried eggs, I use butter and a regular frying pan (aluminium I think) without any special non-stick coating. They never stick to the pan, it's as if they're floating on ...
16
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3answers
17k views

Are refrigerated hard boild eggs really unsafe after a week?

Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs need to be eaten within one week. I'm a ...
21
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13answers
14k views

How do I flip an egg when preparing it “over easy”?

I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook). Sometimes the spatula I'm using ...
3
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1answer
63 views

Dehydrating eggs

I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way that lets them still work for baking. I ...
1
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10answers
12k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
2
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1answer
168 views

What will happen if I leave out hardboiled eggs in water for four weeks?

Stupid me forgot to take out two, unpeeled hard boiled eggs still in the water before leaving on a 4-week long vacation. If I just leave them be, will they stink up my apartment with that terrible ...
14
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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 ...
7
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5answers
16k 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 ...
5
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3answers
408 views

Why or why not beat an egg before adding?

When adding an entire raw egg at the same point in a recipe (not separating the yolk and white), what determines whether it should first be beaten, or dropped in whole? I've seen some recipes call for ...
6
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8answers
55k views

What can I substitute for eggs in a pancake recipe?

I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don't have any eggs. Can I substitute milk, ...
18
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5answers
98k views

Can someone please give an explanation of different egg preparations?

When we go to a restaurant for breakfast and order eggs, we are often asked how we want them. I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large ...
1
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1answer
79 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 ...