Tag Info

New answers tagged

2

If you boiled the eggs but left them in the pot of water, you may be in luck. The shell should keep the rotten egg safe from cracking and exposing the apartment to the truly rancid smell of spoilt eggs, assuming they haven't cracked during boiling. You will know a spoiled egg when you crack open the shell. Whether raw or cooked, a spoiled egg will have ...


0

When I began baking, I initially had the same problem. But after several attempts at creating a cake, I eventually rid my cakes of that eggy smell. I believe the secret lies in properly beating the eggs. If the eggs are not well beaten into the batter, they will retain the smell of cooked eggs. It probably has something to do with the incorporation of the ...


0

Honey will help, and works in any flavour of cake. You can use vanilla extract in vanilla cakes.


1

I used a pan with a rather significant lip (9" calphalon annodized aluminum with a flat bottom but is 3-4" high), with 3 eggs. Here are my findings: You can (and should) let the eggs set up fairly well in the pan before rolling. You of course want to roll when there's still moisture, but because you have gravity on your side, I should have wait a bit ...


4

It's called an "omelet", but it's scrambled eggs, well formed into an omelet shape Cook scrambled eggs, and just before they set (20 ish seconds) fold them, and tip the pan to roll them in the curve of the pan to form the classic omelet shape and serve. Since the eggs are not yet fully set, the outer surface will form a smooth omelet appearance You need a ...


2

The easiest way to create a runny center is not to use a boiled egg, but a poached. Use cling film and a small bowl, place your egg and wrap it in the cling film and tie it off. Cook your poached egg for 2 minutes. let it cool and snip away the cling film. place the egg in the freezer and allow it to set. The egg is only half cooked at this stage. Wrap your ...


3

This previous question (and the accepted answer) are related to the food science raised in the final part of the question. Some of these chemical processes are much easier and/or quicker to accomplish when the egg is beaten by itself than after it may be mixed in and diluted with other ingredients. These changes in the egg protein structure can affect the ...


-1

four part water,two part milk and one part vinegar


1

I didn't see where anyone explained over well, which gets confused with over hard constantly. It's fried completely without breaking the yoke. Simple concept but when I order my eggs this way, I have about a 20% chance of getting them over well instead of over hard.


0

I always limit any refrigerated leftovers to 3days...any thing beyond that throw it out. The ingredients you mentioned are all safe for consumption during that time as long as the egg is thoroughly cooked to an internal temp of 160


0

I don't use flour when panko breading instead I put a layer of panko on a tray and then dip each piece ofchicken or pork in a seasoned egg mixture and lay them on top of the layer of panko then put another layer of panko on top and let rest for 15 minutes to allow the pankao to absorb the moisture and bind to the meat...then fry as usual


0

Yes vinegar is a good small part of recipe however adding a little water to your scrambled egg is another small trick ..... And after the brith with cornstarch and water has been whisked seperate then added to slow boil or simmer to your broth and simmered to marry well for 1-2 mins, turn off heat. Then whisk your eggs in a pouring measuring glass with a ...


-2

I think if doubling the batch of chocolate chip cookies, one should also add egg whites to lend stability and hold cookie together. Too few eggs will make dough crumbly.


0

For recipes where you don't want to use apples or bananas, I suggest plain yogurt. After baking it is essentially tasteless in cookies or brownies. It will add a slight taste to bread, making it taste a bit like sourdough. Best of all, yogurt serves most of the purposes that eggs do: it adds moisture, acts as a binder, and makes the dough/batter less acidic. ...


0

Easiest thing to do: Google "Egg Free Gluten Free" and pick something. There's a lot. When substituting eggs for moisture another good substitute is mashed banana. It works similarly to the applesauce. Rice flour is my favorite glutren-free flour replacement because it's easy to get and cheap from any Asian market/Asian aisle at any big boxed store. Just ...


0

It depends on what you're trying to bake. For cookies and brownies, I've had good luck using ground flax seed plus water. This won't work for items where you need to whip egg whites separately. As for the gluten, there are plenty of 'gluten free flour replacements' available commercially, but some are better than others for specific items (breads vs. ...


7

AFAIK, (which isn't much) there is no one good substitute for eggs in baking. This is because the egg can be there for one or more of several reasons. This includes as a flavorant, emulsifier, moisturizer and leavener. So, I'll address each of these separately. Flavor - I have yet to find an ingredient or ester I can easily produce to replicate the very ...


1

I think, as mentioned above, it really depends on how the rest of the recipe goes. If the only source of air youre getting in the cake is from whipping the egg whites then foregoing that may result in very dense cake. However, if there is a step for example that asks you to whisk butter and sugar together until light and fluffy then I think it should be fine ...


0

It's the cold water that stops the grey/green tinge. I have never steamed eggs but will experiment with time, size etc. But seriously it's because the eggs are still hot when you take them out of water or steam that as they cool they get the colouring change. The cold water speeds the process up and thus bypasses the slower cooling/ colouring stage. I hope ...


1

For the first time I used a special rack to suspend the egg in the water without it resting on the bottom of the saucepan and for the first time ever it didn't crack. Any other time I have tried all the above and it didn't help. I'm now sure it's because of the contact with the hot surface of the pan before the water has a chance to disperse the heat so ...



Top 50 recent answers are included