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

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39
votes
12answers
15k views

Should I refrigerate eggs?

I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome ...
8
votes
6answers
6k 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 ...
40
votes
11answers
111k views

How long can I keep eggs in the refrigerator?

To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
17
votes
14answers
8k 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 ...
31
votes
8answers
23k views

Is it safe to eat raw eggs?

I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
19
votes
9answers
8k views

Can raw eggs be frozen?

If raw eggs are nearing their expiry date, can they be preserved in the freezer? Would there be any issues with them after taking them out of the freezer?
12
votes
9answers
5k views

With what can I replace eggs?

My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from falling apart.
54
votes
10answers
3k views

How should I poach an egg?

What's the best method to poach an egg without it turning into an eggy soupy mess?
15
votes
8answers
24k 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 ...
11
votes
2answers
960 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 egg?...
13
votes
5answers
11k views

How do you halve a recipe that calls for 1 egg?

How do you halve a recipe that calls for 1 egg? Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg substitute.
20
votes
7answers
3k views

How do I make a fried egg with completely cooked white but completely runny yolk?

I like a fried egg with all the white cooked, yet all the yolk runny. I normally do this by separating the yolk and white, and putting the yolk in halfway through. Anybody know an easier way?
17
votes
5answers
179k 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 ...
10
votes
2answers
11k views

Converting between Egg sizes

In the UK eggs are sized as, small, medium, large and extra large. What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many small eggs could I use in its place? I ...
29
votes
12answers
114k 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 ...
10
votes
11answers
42k views

Brownies without egg

My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the ...
16
votes
3answers
29k 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 ...
4
votes
3answers
4k views

Making my meringues form peaks

Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture ...
91
votes
10answers
89k views

Why use milk in scrambled eggs?

I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - without the milk the eggs are a brighter ...
33
votes
6answers
4k views

What's the right way to hard boil eggs?

I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs. I've heard a variety of "folk lore"-type rules for how ...
33
votes
14answers
4k views

How to peel hard boiled eggs easily?

This is one of the most annoying duties in the kitchen, for me. What are yours tips and tricks to peel hard boiled eggs easily?
31
votes
11answers
21k views

How to succeed with making omelette

Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it breaking and before it burns?
15
votes
7answers
10k views

How can I make cookies with no eggs?

I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment. Can I use something else?
14
votes
4answers
271 views

Good video on separating eggs

Could anyone point me to a good video on cracking an egg and then separating the white and the yolk? I need to improve my technique. For every few eggs that I crack I end up with little bits of egg ...
11
votes
9answers
23k views

How can I make macarons with “feet” in my oven at home?

I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...
8
votes
3answers
76k views

How does the number of eggs affect a cookie recipe?

If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only put in one egg what will the effect be?
23
votes
12answers
21k 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 doesn'...
19
votes
3answers
28k views

What role do eggs play in baking?

Why do we use eggs in cake baking?
15
votes
3answers
14k views

Why is water often added to the eggs when making omelettes?

Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
12
votes
6answers
7k views

What can I do with frozen eggs?

Although a previous question asks if raw eggs can be frozen, my eggs froze, in the shell, because the chicken coop into which they were delivered was very cold last week. I thawed the eggs, and they ...
9
votes
6answers
16k 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 ...
6
votes
4answers
12k views

Why do my egg whites separate after whipping?

Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...
5
votes
4answers
575 views

Could you describe the Soufflé technique?

Could you describe the Soufflé technique? What pitfalls should you avoid?
3
votes
2answers
10k 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 ...
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 ...
15
votes
5answers
13k views

Can you beat eggs inside their own shell?

A random thought: can you shake an egg vigorously enough to beat it inside its own shell? Aside from this patent I can find nothing about this. Any thoughts, recipes?
11
votes
2answers
6k views

Chocolate mousse with cooked eggs?

Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is still soft (or not cooked at all in this ...
5
votes
1answer
2k views

What differences are there between Chia and Flax Eggs?

In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes. I ...
5
votes
1answer
2k views

Troubleshooting a soufflé that collapses during baking

I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes. ...
5
votes
4answers
726 views

How do I leave fried eggs intact?

Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs over hard. Unfortunately, it seems that ...
5
votes
4answers
8k views

Collapsing soufflé

A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I ...
8
votes
2answers
288k views

Is it safe to leave cooked poultry at room temperature overnight? [duplicate]

Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight?
10
votes
5answers
12k views

How to poach an egg without vinegar?

What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
24
votes
1answer
536 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 ...
15
votes
7answers
7k 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?
14
votes
2answers
16k views

What does beating eggs actually do (chemically speaking)?

When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example) is it really necessary?
24
votes
3answers
53k 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
18answers
76k 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.
13
votes
3answers
6k views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the "...
12
votes
1answer
85k 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?