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1

This is why I usually crack eggs into 2 bowls so one bad one won't contaminate whatever I'm making. I didn't do that tonight and had to throw out a batch of cornbread. I always go by rule"When in don't, throw it out!" There was no obvious crack in the egg. When I opened it I noticed a brown discoloration in the yolk. Then I looked in the shell and saw mold ...


0

I steam mine all the time because it makes them much easier to peel. I own a restaurant and I'm all about easy and fast. I agree that 10 minutes is plenty of time for them to be done.


3

Please see the full answer to this SA question , excerpt below: When you break the eggs into the pan, you will notice that the yolks are surrounded by a higher rounded portion of whites. The secret is to take your fingers and pinch this pile of whites gently until it breaks and the whites in this membrane will redistribute evenly in the pan. From ...


3

I have used the term 'sunny side down' to describe these. This article uses that term http://www.wikihow.com/Make-Sunny-Side-Down-Eggs And a Google search returns pages/images that match your description.


7

I'd actually call those "over medium" or "over hard", not over easy. A perfect egg over easy would have all of the egg white totally cooked and solidified, but the yolk should be almost totally runny. Over medium would be a half-solid, half-runny yolk (more or less), and over hard ("over well" works too I guess, I've never heard that but maybe one of the two ...


6

That would be cooking eggs "over easy" https://www.google.com/search?q=eggs%20over%20easy


0

A lot of what gets passed around as fact in the food world is based on myth and people justifying their jobs. Scrambled eggs is one such thing. I have been seeing many, many write-ups lately on how to make perfect scrambled eggs, both on websites and TV. Most standard recipes have been covered a million times and it's hard to come up with new things to talk ...


0

Using the pan in question cover the egg with cold water and any vinegar and bring to boil add a good dollop of bicarbonate of soda and leave bubbling away. Using a wooden spoon or plastic spatula scrape around the bottom. Rinse and dishwash Done x


1

A floater does not indicate a rotten egg. It only indicates an old egg. When a chicken lays an egg there is no air inside. The shell is porous and over time water will evaporate out of the egg leaving an air pocket at one end. If you're concerned, crack the egg into a small bowl and smell it. If it smalls bad, discard. Remember, cooking will kill salmonella ...


1

I make egg white omelettes nearly every day. I have tried a number of ways to separate the eggs. Being sensitive to how easily the yolk can be pierced led me to this process. Here's the simplest way I've found yet: Break eggs on a flat surface with only as much force as necessary to open the egg quickly. Open into a wide mouth bowl. Bring yolks up with ...


0

i live in S. Florida, and suspected lack of protein for my weak yolks; but have to note that the girls diet has not changed, and the yolks only got weaker as the temp rose into the 90's. Since i just read "cold," let me add that heat may be a possible culprit; although "stress" might cover both? I'm being advised to limit corn in more extreme temps, trying ...


3

The main rationale for the "room temperature rest" for homemade mayo is to kill off potential Salmonella in eggs. Most other ingredients in mayo recipes should not be contaminated with bacteria, so I can't imagine any benefit from the room temperature rest when using pasteurized eggs. In fact, given that mayo will degrade faster at room temperature (in ...


-1

You could always use brown sugar. Just dump everything in and whip it up. Make sure the equipment is spotlessly clean though. Brown sugar generally gives the meringue a caramel/toffee like flavour but it's richer and far less sweeter than a normal meringue.


0

Letting them sit and dry is very important. If it's more humid that day I turn the ceiling fan on on medium and leave them on the table under the fan for 30-60mins. That helps A LOT. They dry very nicely.



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