Questions tagged [eggs]

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

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1answer
71 views

What effect would replacing the egg in a pie crust with egg whites have?

Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crust. So would adding only egg whites make ...
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0answers
29 views

Are my eggs still good? [duplicate]

my fridge went out. It was a good 2 days that the temp inside of the fridge wasn't too warm but it wasn't cold either. I took most of the contents out and placed them on ice. A whole day and a half ...
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1answer
170 views

Why does beating egg whites with cold water increase the volume of incorporated air

From Wikipedia, beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Why? What is changed by adding cold water?
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1answer
139 views

How do I ask for eggs, sunny-side-up, but with the top cooked more thoroughly?

If I ask for eggs, sunny-side-up, they will have yellow barely cooked yolks. At home I avoid this by placing a lid and creating hot air or steam that cooks the top more thoroughly. How do I ask for ...
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1answer
178 views

What is the ratio of tomatos/onions to egg when making omlette?

I don't know exactly what I'm doing wrong but my omlettes don't have the rigidity as seen in restaurant omelettes and ultimately I get this mixture consisting of chunks of tomato's , egg and onions. ...
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39 views

Egg yolk substitute for whole eggs in strata

Can I use egg yolks for all or part of whole eggs in strata?
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0answers
79 views

Help with boiling eggs [duplicate]

I’ve started boiling eggs again after a long time. I’m simply adding the eggs, bringing to a hard boil then light boil for 10 minutes. I notice the outside of the egg yolk turns grey. The outside of ...
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4answers
211 views

Can you boil vegetables along with eggs?

When boiling eggs if you also want to boil vegetables it might be more efficient to boil them with the eggs rather then use more water and another pan. Is it safe to do this or should one boil the ...
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1answer
101 views

Salt cured egg yolk storage life

Does anyone know long would salt cured salted egg yolks keep in the refrigerator? I've seen a few articles including this one https://practicalselfreliance.com/salt-cured-egg-yolks which notes that ...
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1answer
157 views

What exactly is a boozy preserved egg and how are they made?

On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made. This ...
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3answers
160 views

Egg bread recipe calls for 2 eggs and 2 yolks, can I use 4 whole eggs? [closed]

The recipe for egg bread calls for 2 eggs and 2 yolks. What would result from just using 4 whole eggs?
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1answer
56 views

How do I know a beaten egg has “set” while cooking stovetop rice pudding?

The pudding is good, nice and creamy. My concern is feeding people uncooked egg as the time to stir in egg mixture is more a texture while stirring than a time to be sure the egg is cooked into the ...
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0answers
30 views

How to make a proper omelette [duplicate]

So, I eat a lot of eggs, and I’ve fallen in love with omelettes, but it seems that they want to fall apart. I normally just use eggs, and the stuff I want in there, but I don’t get the restaurant kind ...
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2answers
85 views

egg-wash role in having soft bread buns

As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered me a bit was the smell of the egg-wash ...
2
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2answers
77 views

How important are ingredient ratios in pasta-making (as compared to baking)?

It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results. However, there are other situations where ...
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3answers
169 views

Name of dish - eggs + flour + bread crumbs (+ baking powder)

When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense. Today I tried to make it from scratch and add ...
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1answer
3k views

What does it mean when an egg splatters and the white is greenish-yellow?

This morning I decided to make some eggs. I cracked open the first egg and it just all sort of splashed out onto the pan, the yolk already liquefied and the whites with this yellowish-greenish hue. I ...
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1answer
246 views

for how long can I store homemade chocolate mousse in the fridge? [duplicate]

My chocolate mousse recipe includes just raw eggs (2 weeks until best before date), butter, sugar and black chocolate, ingredients are mixed together with the hot, liquid chocolate. I know about this ...
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4answers
6k views

What did European/American historical cooks do with the egg whites?

I do some historical cooking out of old cookbooks, like Amelia Simmons' American Cookery or The Art Of Cookery Made Plain and Easy. One thing I've noticed is that these cookbooks use way more egg ...
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1answer
81 views

Is Light Egg Nog supposed to drink directly without cooking?

Is Light Egg Nog supposed to drink directly without cooking? Thanks.
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2answers
168 views

Can I substitute just yolks in a recipe that calls for a whole egg?

I have a cookie recipe that only needs one whole egg. Since I have lots of yolks from other baking, can I use 1 yolk with something else (like a Tbsp. of water) or can I use 2 egg yolks?
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0answers
19 views

How long do eggs last at room temperature? [duplicate]

Eggs that were never refrigerated and placed in an ACed room at a constant temperature of 77-78f (25-26c), how long before they start to go bad?
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1answer
72 views

How to master homemade pasta? [closed]

I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy" when compared to store-bought pasta (I mean the ...
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1answer
213 views

What would happen if I add an extra egg yolk to some cookie dough?

I'm making a batch of candied pecans which require the egg white from a single egg, well that leaves me with an extra yolk. I'm going to make some pecan sandie type cookies, and was wondering what ...
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2answers
119 views

How to peel boiled quail eggs without breaking

I can peel chicken eggs fine, but boiled quail eggs are much smaller & easier to break. I tend to use my finger nails to help with peeling but it's easy to cut it too much due to the thin egg ...
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3answers
3k views

What would you call this way of cooking an egg?

I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it wrong — with the heat too high. I've ...
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1answer
173 views

Why add a sunny-side up egg? [closed]

On Food Network, a lot of the shows add a sunny-side up egg to their dish, perhaps to make it more "elegant". Some examples: burgers, veal cutlets, corned beef hash Is this about elegance, ...
4
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1answer
220 views

Beating egg whites cold vs. warm - Japanese cheesecake

Namiko Chen's recipe for Japanese cheesecake specifically requires that the egg whites be beaten chilled. I have also asked my Japanese friends to check other Japanese recipes and they get the same ...
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2answers
3k views

What makes egg whites and almonds a good combination

Macarons, financiers, ricciarellis are all made from egg whites and almond flour. Is there a reason why egg whites get along so well with almond flour, and why yolks do not have a place in these ...
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3answers
139 views

How do I wash farm-fresh eggs?

My aunt recently gifted us a carton of eggs fresh from her chickens. I've been rinsing them off thoroughly with each use, but I'm not really sure if this is enough to make sure they're sanitary for ...
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0answers
325 views

Is calcium hydroxide an acceptable substitute for sodium hydroxide for making century eggs?

Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a solution of NaOH and NaCl, would Ca(OH)2 ...
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4answers
3k views

Ways/techniques to make things “fluffy/foamy” like whipped cream?

In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
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1answer
152 views

Does the strength of the barrier between egg yolk and white indicate freshness?

Often you can plop eggs out of the shell on a pan nicely, so that the yolk remains whole and doesn't leak out to mix with the white. But other times, the barrier between the yolk and the white is so ...
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2answers
163 views

When to bring eggs whites to room temperature?

I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
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1answer
205 views

Do eggs have to be very fresh for baking?

Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg or a freshly laid one in baking?
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1answer
441 views

Settling Up the Dispute over Poached Egg's Definition

Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier. Current situation: My friend (a culinary graduate) 'poached' an egg without vinegar ...
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3answers
660 views

Is there a term for “mildly scrambled” eggs?

I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked. And "over easy/medium/hard" ...
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3answers
198 views

How do I keep eggs from sticking to a pan while cooking?

I like to cook eggs in my toaster oven, but the one thing that I don't like about it is how the eggs will stick to my pan after cooling and its just so difficult to clean off afterwards. I end up ...
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4answers
3k views

How to replace large eggs for medium in a recipe?

The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
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1answer
157 views

Can I dissolve eggshells in vinegar, and use the vinegar in a dish? [closed]

Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is considered a post-partum dish in Cantonese style cooking. ...
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0answers
104 views

If eggs were left out of the fridge a few hours can they still be used as long as they are cooked thoroughy? [duplicate]

I don't usually have food delivered. However due to circumstances my eggs were delivered to my home and I have no idea how long they were sitting in the car as the driver had multiple stops I assume. ...
0
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1answer
306 views

Would carbonated water be a good substitute for two eggs in this cherry loaf recipe?

I would like to replace the two eggs in this recipe with carbonated water: Ingredients 1/3 cup shortening, butter, or margarine ¾ cup granulated sugar ¼ cup brown sugar, lightly packed 2 large eggs, ...
5
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1answer
379 views

Do you add extra oil when replacing eggs in baked goods?

I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil when I do this? If so, how much? If it ...
2
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1answer
220 views

What does the date on eggs mean if it does not say sell by or expires by in the United States?

I have several cartons of eggs that have a date stamp but the date stamp does not say, sell by, expires by or best by. It's just a date. By the way the date is in the future so I know it is not a pack ...
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4answers
3k views

Cracked egg leaves egg white residue. Should I worry about the other eggs?

I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the eggs that have received an inadvertent egg ...
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2answers
336 views

How to soft boil eggs with a countertop egg steamer?

Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result: so that: The perfect soft-boiled egg should have firm, custard-like whites ...
10
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1answer
1k views

What is the food chemistry of aquafaba?

Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely recommended as a substitute for eggs in ...
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2answers
5k views

What happened to my egg?

I was making a small batch of chocolate cake and decided to flavor it with peppermint extract (as a substitute for vanilla extract). Foolish me added the extract directly to the eggs (not beaten). A ...
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1answer
147 views

Are eggs in the US safe if stored at ~45°F for a week? [duplicate]

I have moved my eggs to a mini-fridge and, despite attempting to get a good-quality one, it seems as though the temperature even on max cold doesn't get below 40°F throughout the refrigerator. I ...
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0answers
3k views

Canned (shelf stable) pickled eggs that don't require refrigeration?

Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i.e. shelf stable). When I refer to just "...

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