Questions tagged [eggs]
Questions about eggs and egg based foods, or egg substitutions in recipes.
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0answers
77 views
Is it safe to eat hard boiled eggs after washing with peroxide and cold water?
I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg.
Are hard boiled eggs made with eggs washed with peroxide and rinsed with cold water before cooking ...
3
votes
0answers
84 views
Genoise vs whipped egg whites- which is better?
If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
2
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1answer
62 views
What do I do with the egg that contains a crack while curing in brine?
I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a ...
4
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2answers
91 views
creme patissiere too solid
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Direction as classic. Beat yolks with vanilla ...
2
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1answer
99 views
water in egg shell when cracking open to cook
I purchased some eggs recently and when i went to crack them open to cook there was what seemed to be water in the egg shell. Is this normal because all of the other eggs i have prepared before the ...
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1answer
98 views
Premix and refrigerate egg omelettes
I would like to crack about a dozen eggs and mix in omelette ingredients and store them in the refrigerator in an airtight container for a about 4 days for a faster breakfast. Is this safe?
2
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1answer
83 views
What's the FDA recommended sous vide temperature for in-shell egg pasteurization?
My problem
I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide).
What have I tried
Googled this site, ...
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3answers
101 views
Eggy cake with less egg is dry: what next?
I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy.
I can usually make a sponge without faff but to do that I use a different ...
3
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1answer
136 views
Egg YOLK replacement?
I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend.
The non vegan ingredients that the recipe calls for are:
milk (substituting with ...
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1answer
133 views
Substitute whole eggs for egg whites
I will be baking a weight watcher friendly brownie https://sweetsweetrecipes.com/one-point-weight-watchers-sugar-free-chewy-chocolate-brownies
that calls for 3 egg whites. I want to use whole eggs ...
0
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1answer
124 views
Does this still count as “scrambled eggs”?
Being Chinese-American, I grew up on this stuff. The English name "Chinese steamed eggs" comes from the fact that it comes from Chinese cuisine, and that "steamed" comes from the word 蒸 in 蒸鸡蛋. The ...
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2answers
191 views
Is there a way to either a) cook an egg with a lighter, b) boil water with a lighter or c) cook 2 minute noodles with no hot water
I want to do these but on camp and my resources are limited to a pot, eggs and 2-minute noodles. Is there any way to do at least one of the above? (Preferably the noodles?)
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1answer
144 views
How do I add flavor to this amazing looking dish?
I have made an ancient pre-WWII recipe titled "Slovakian-Style Eggs." They look like fried eggs on static electricity. The whites are whipped into what is in effect a meringue, without sugar or any ...
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2answers
125 views
What is the Key Difference Between Nougat and Meringue?
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
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1answer
109 views
Green spots on bullseye egg
I cooked some bulls eye eggs with some onion, and after cooking there was some green stain on the albumen, but not before cooking, therefore I wonder what it might be. I thought it could have come ...
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0answers
30 views
Homemade custard [duplicate]
I made homemade custard and refrigerated it right away. (It contains soy milk, eggs, sugar-free maple syrup, and vanilla. No cornstarch, flour, or preservatives.) How long will it keep in the ...
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1answer
93 views
Is the induction cooktop sinking my eggs? Why are they sticking to the bottom
I have this tried and true fried egg recipe I have done multitudes of time. It is as simple as putting in a pool of some oil and cracking the eggs into it. I can then cover it and leave it to cook for ...
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3answers
760 views
How to cook egg whites?
I have bought a bottle of egg whites as I do not enjoy the yolks at all.
For normal eggs I'd either fry them on the pan (pour it on non-stick, flip it over sometime later or a few times and done) or ...
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0answers
37 views
Food safety risks associated with storing cracked egg shells and residue with un-cracked eggs
I'm curious as to the food safety risks, if any, associated with storing cracked eggshells and residue alongside un-cracked eggs.
For example, how safe is it to crack and use half a dozen eggs, put ...
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2answers
219 views
Does Sugar Cook Eggs?
There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water.
I was watching The Try Guys ...
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2answers
286 views
How to stabilize soft nougat?
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it ...
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2answers
75 views
What kind of vessel is suitable for storing and aging eggnog?
I am planning on making eggnog for the first time. I am from Australia where eggnog is not really a thing, and living in the UK where that still seems to be the case. This means I haven't grown up ...
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2answers
154 views
What's the difference between cooked and uncooked eggnog?
I am planning on making eggnog for the first time, and in looking across recipes I am finding both “cooked” and “uncooked” recipes. For example, Alton Brown's eggnog recipe on Food Network has both an ...
6
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2answers
803 views
Do salt or vinegar in the boiling water help peeling eggs?
In another question, a user commented
I've heard some tales that vinegar helps with peeling afterwards
and another one responded
both are totally useless
That struck me as a very good ...
3
votes
1answer
269 views
Egg shells speckled after cooking
I made some boiled eggs and they were white when they went in! I did water, two inches above the eggs (18 of them). 1/3c Apple cider vinegar, and 1T salt... I was using a cheap Walmart pan as we just ...
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2answers
84 views
When should I add red chili to an omelette?
Is there a proper time to add red chili to an omelette? How should it be mixed in?
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2answers
340 views
Bag-cooked omelettes turning gray when stored in the fridge
So, we found the omelette in a bag recipe, and decided to use it. Pretty simple, beat the eggs, drop in ingredients, (Usually either Great Value Mozzarella, Fiesta Blend Cheese, or Cheddar) and some ...
15
votes
9answers
9k views
Is there any method to boil a cracked egg without making a mess?
If we boil an egg which already has a crack on its shell before boiling, it will break and spread into the water. In many cases if we put an egg into hot water it will crack also. So, is there any ...
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vote
1answer
124 views
Is only roe from sturgeon considered as caviar?
Is only roe from sturgeon considered caviar? As sturgeon can only survive in cold waters it cannot occur naturally near the equator. What are substitutes for the sturgeon caviar so that one would be ...
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1answer
98 views
How to clean up the smell of egg from a pot?
When I cook eggs, the smell spreads to other dishes, such as glasses or cups. This is very embarrassing. I used hot water to wash them, but failed to remove the smell. How do I clean them to remove ...
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vote
1answer
1k views
Why would eggs have blue in them?
Recently when I scrambled some eggs, I noticed some bright blue patches inside the eggs. Not around the outside, but when I took a bite out of part of one there was a bright blue patch in the uneaten ...
5
votes
1answer
253 views
Forgotten Fried Eggs Recipe
I have long been trying to increase the quality of my fried eggs. A few weeks ago I ran across a recipe that instructed me to crack the eggs into a cold pan, season them right there and THEN turn on ...
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2answers
182 views
Is it better to wash eggs before refrigerating?
I want to know how to store eggs in the refrigerator. Some people say to never wash them, others say it's ok to wash eggs before refrigerating. Which is correct?
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1answer
87 views
How do I know eggs are fresh?
I buy eggs from market last week and when I used their colours are little bit changed.I am confused that eggs are fresh or not.
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1answer
3k views
Using whole eggs versus egg whites only [duplicate]
I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version ...
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2answers
108 views
Testing For Salmonella in raw eggs
I purchased eggs from the refrigerator in a local grocery store...When arriving home I missed and left them on the floor in my house in the plastic grocery bag still in the carton for 2 weeks! The ...
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1answer
253 views
Does a mayonnaise have longer shelf life with egg white only as opposed to yolk?
I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated).
I have access to pasteurized egg yolk, and white.
I believe there will be a longer shelf life ...
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1answer
84 views
Should I reheat my eggs before using in recipe?
I premade scrambled eggs tonight for this recipe (very early tailgate party tomorrow, don’t judge): https://www.hgtv.com/design/make-and-celebrate/entertaining/ham-egg-and-cheese-croissant-wrap
My ...
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1answer
292 views
How long does it take to pasteurize something at 60C?
Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recall reading that holding it for 5 minutes ...
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1answer
127 views
Eggs used as Binders
Eggs are commonly used as a binder in meatballs and other foods.
If separated, is one part of the egg a stronger binder:
Is the white a stronger binder than the yolk?
Is the yolk stronger than the ...
1
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1answer
90 views
Will agitated already set custard re-set again?
Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate this liquid to make it pourable. Will it ...
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0answers
150 views
Soft-boiled Ostrich Egg Sous Vide [duplicate]
Tomorrow morning I want to try a soft-boiled ostrich egg in my sous-vide cooker at a temperature of 65°C.
Does somebody know how long the egg has to stay in the sous-vide cooker? I've found an online ...
3
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0answers
398 views
Eggless choux pastry recipe yields paper-thin top, gooey bottom
I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés).
I have experience with choux pastry, but I've never made an eggless ...
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3answers
366 views
Does a pan used for cooking scrambled eggs multiple times a day need to be washed with soap every time?
I have some very tight diet restrictions right now due to a medical issue. As a result I need to eat scrambled eggs three times a day. Here's my question: if I rinse the pan thoroughly each time do ...
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vote
1answer
642 views
Egg pasta vs. water+semolina pasta texture
I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs.
Is it supposed to be like ...
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1answer
15k views
How long can refrigerated eggs last past their date?
I have a set of eggs that expired last week, would they still be okay to cook with? Generally in the USA, can refrigerated eggs be used past their expiration date?
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1answer
52 views
Pasteurize egg yolks?
I want to make a cake filling consisting of sweetened condensed milk and lemon juice so I thought of adding egg yolks to make it more dense, but the condensed milk and lemon juice doesn't need cooking ...
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2answers
476 views
Why and how does the egg white stick to its shell when cooked sous vide?
I've been cooking eggs sous vide and love the control over the consistency of the yolk; a perfectly jammy egg yolk is one reason the sous vide approach impresses me. However, there is one sticking ...
3
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1answer
376 views
My egg roll wraps smell sour. They expire in 2 days. Are they still okay to use?
I'm cooking egg rolls and my egg roll wraps smell sour. They say they expire in 2 days. Are they still okay to use?
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0answers
75 views
shortbread brownie ingredient mistake
I accidentally added two eggs to a Ghiradelli premix shortbread cookie mix. (No eggs needed, just add melted butter.) This was supposed to be a base for shortbread brownies.
What can I do??
