Questions tagged [eggs]

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

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1answer
73 views

Can I bake a finished Ginger Bread House

I made a gingerbread house using store-bought gingerbread cookies (from Ikea, if it matters) and using just royal icing made from whipped egg whites, powdered sugar and vanilla paste. Because I couldn'...
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0answers
49 views

How to make soft-boiled eggs without breaking them? [duplicate]

Here's the difficulty: If I put the eggs in a pot with cold water, then I can't reliably control how they cook. There are too many factors: amount of water, pot size, heat setting, etc. If I put ...
2
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1answer
52 views

Oatmeal pancake deflates

My wife's diet breakfast includes a pancake made only with: one egg; one spoonful of oat flour. I also add two spoonful of water. I have tried different procedures to make it the best possible. The ...
8
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2answers
2k views

What is the binding agent in eggs?

Background I am someone who has a family history of high LDL cholesterol and my LDL is within 4 points of 100 (the barrier between "ok" and "healthy"). Therefore when I cook eggs straight up, I ...
2
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1answer
154 views

Why did my poached egg sink?

I tried boiling some water and dropping an egg in, as said in a guide I was watching. But my issue is it immediately sank to the bottom instead? How can I keep the eggs floating at the surface the ...
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2answers
118 views

How long do I have to submerge an egg in a specific temperature water to boil it?

Living in a dorm, I am severely limited by my cooking options. I have a non-microwave safe bowl, which I'm using for the noodle soup (that will be accompanied by said egg), and a highball glass. ...
3
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1answer
104 views

Egg used for breaded poultry added to other parts of the dish. Is this a health hazard?

I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another plate. The recipe after that varies but ...
6
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1answer
107 views

How to avoid holes in Chiffon cake?

I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the ...
6
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3answers
397 views

Making Eggs for 50 people

My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to be done, how much butter, milk, how to ...
0
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1answer
79 views

Omelette stuck to pot on low fire with extra virgin olive oil [duplicate]

I've tried to cook an egg with some oil underneath on low fire, trying to make an omelette, but the egg still got stuck and when I turned it over a plate it collapsed apart. It was just some egg and ...
5
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2answers
151 views

How to tell doneness of a boiled egg besides time

I live at 7000 feet, so when I want to make a soft-boiled egg, I either undershoot the boiling time when I follow times online, or over shoot it into hard boiled by adjusting too far up. Is there any ...
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2answers
371 views

Whole Egg, Egg White or Egg Yolk for binding Hamburgers

When I make hamburger patties for the kids I like to add extra grated vegetables in there - usually zucchini, carrots, and onion. Also some herbs. Unfortunately when I cook them the burgers ...
3
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3answers
353 views

How do I make a pancake without egg?

I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible?
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2answers
6k views

Cooking Scrambled Eggs ends up with excess liquid

Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras ...
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3answers
173 views

How to properly boil egg white?

I am trying to boil egg white. It's around 500gr. How to boil it properly? In previous attempt, I boil it using a stainless steel container with no lid and put it in a pan filled with water. I screw ...
1
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1answer
83 views

Sous vide egg white falling apart on cracking

I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set the white. However when cracking my egg, ...
17
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5answers
8k views

Why do my fried eggs start browning very fast?

I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add ...
4
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1answer
219 views

Why are egg yolks beaten in a bowl above a pot of hot water?

Why would you beat egg yolks in a bowl above a pot full of hot water? I've seen this technique used in recipes on YouTube. Sometimes they add sugar. Does the heat help increase the volume or is it ...
1
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1answer
149 views

How many times can you reheat boiled eggs?

Everything I've found indicates it's safe to reheat boiled eggs - but nothing I can find indicates how many times. (I assume one should chill them back down to fridge temperature quickly after the ...
3
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2answers
139 views

Beating egg whites over a double boiler for increased leavening?

I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or ...
9
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6answers
5k views

How to have poached eggs in “sphere form”?

I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sphere around the yolk and covers it ...
2
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0answers
175 views

Does hard-boiling eggs in broth impact flavor?

I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying to have a pot of boiling water for the eggs as well as a ...
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2answers
166 views

What would be the best order for folding whipped egg whites and yolks into cookie dough?

What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to the creamed butter and sugar and then add ...
2
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1answer
78 views

What is the difference between using only yolks and whole eggs in a curd?

So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i exchange them ? How does it thickens ...
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2answers
185 views

How to interpret the date on these eggs?

My organic eggs have a date of June 24 on them; today is June 28. Can I still cook them? (I am not used to purchasing organic eggs.)
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0answers
139 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
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0answers
120 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
72 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
168 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
110 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
558 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
167 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
150 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
633 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 ...
1
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1answer
218 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
152 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
255 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?)
1
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1answer
148 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
212 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
130 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 ...
0
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1answer
104 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 ...
5
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3answers
2k 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 ...
1
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0answers
40 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
308 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
546 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
153 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 ...
3
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2answers
478 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
1k 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
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1answer
518 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 ...