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Using pork mince will make a good burger as the proteins in pork meat bind naturally and so you do not need the egg to bind the mix. Just work the meat a little to encourage a good mix.


3

Toad in the hole batter, which is the same as yorkshire pudding batter, uses eggs for lift and partly as the binding agent. Lift comes from expansion of gases, including water vapor. Egg white is 90% water, yolk is somewhere around 40% water. A large egg is usually somewhere around 60g out of the shell. With a hen's egg 2/3rd of that is white, so call it ...


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Duck eggs are high in fat and for a cake to rise it needs to be low in fat or no fat. Try halving one of the duck yolks and see if this makes any difference.


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As long as the eggs aren't expired you should be fine. I've made creme brulee many times with both fresh eggs and not so fresh with similar results.


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Chickpea flour (different chickpea product than aquafaba) is commonly used in indian pancakes (besan ka chila - usually mixed with grain flours), and can even be made into a dough that cooks into something not entirely unlike omelette on its own, with just water and seasonings. Other legume flours - soybean flour, lentil flour - are also not infrequently ...


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Flax seed is a common egg replacer for Vegans. Soak GROUND flax seeds in water. You can also try Apple sauce but I personally prefer the 'flax egg' method.


3

Since this is a bread you are accustomed to baking, you know how the dough should feel. You will either have to change the amount of liquid or the amount of some other ingredient(s) - probably the flour. I suggest that you start by adding some of the flour to the oat flour and all of the wet ingredients. Then, continue adding more flour until the dough ...


1

In addition to simmering water, fresh eggs, salt and vinegar, and getting rid of the outer egg white with a slotted spoon or mash, there is a way to use older eggs. You first boil them for 90 sec in their shell, and afterwards break them in the liquid for poaching. This sets the outer eggwhite somewhat, and keeps it together. I have had mixed results with ...


1

Would you wash your hands after handing chicken poop? How about if you were digging around in the straw or dirt where chickens live? That's where your eggs come from. Contrary to popular belief, chicken eggs generally aren't contaminated by feces before they exit the chicken -- the two pathways by which feces and eggs come out do intersect near the ...


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poach (v.2) Look up poach at Dictionary.com "cook in liquid," early 15c., from Old French poché, past participle of pochier (12c.), literally "put into a pocket" (as the white of an egg forms a pocket for the yolk), from poche "bag, pocket," from Frankish *pokka "bag," from Proto-Germanic *puk- (see poke (n.)). Related: Poached; poaching. sooo, since ...


0

Even though it's more of a hassle, DEFINITELY use fresh eggs. I've been making meringues for years with no problem (unless it's humid and in that case I wait for another day). I bought a couple of containers of the pasteurized egg whites (they are more runny). Made 4 batches, whipped the heck out of them, oven 365 for 30 min and left them in the turned off ...


2

This is something asked very frequently on a canning site I am on and the answer is always a resounding NO. There is NO way to make pickled eggs shelf stable. To preserve eggs however I have heard that dehydrating them can work. Regarding the pickling, the chances of growing and subsequently eating Botulism is rather small but as it is a deadly neurotoxin ...


1

When you heat egg yolk without proper tempering you'll end up cooking the egg into a solid. If you're baking custard, which is sounds as though you are, you should cook in a hot water bath to avoid direct heat. If you did use a water bath and did temper your yolks then perhaps lower the custard on the baking rack to avoid too much direct heat, as you want to ...


1

I've had this exact same issue when making Creme Brulee. If you heat the mixture too long it will turn to the consistency of scrambled eggs. I have figured out that if I gently jiggle the pan a few minutes before it is supposed to be set and you will see a slight wobble. Repeat this for the next few minutes until it wobbles less, then remove it immediately ...


1

In the UK it's illegal to wash eggs. In the USA, the USDA requires all eggs be washed. So who's right? The incidence of salmonella poisoning due to eggs is actually lower in the UK. Vaccination of the chicken may prevent salmonella inside the egg but the egg will eventually be exposed to the outside world...and salmonella. Currently the US does not require ...


1

This is a viable way of cooking large amounts of eggs. From experience, I can tell you that a major concern is preventing the eggs from overcooking. They can be cooked in an oven if they're watched carefully, and it may help to cover them. It works even better to cook them in a combi oven, as heat can be transferred faster at a lower temperature. When the ...


4

No. In most (all?) places that sell chicken eggs in quantity, the eggs are not fertile. For that, there needs to be a rooster involved. The hen that laid your egg doesn't hang out with roosters. Your best bet is to acquire a few fertilized eggs from a farmer who keeps chickens. You can also buy fertilized eggs online, just search for "fertilized chicken ...



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