Questions tagged [eggs]
Questions about eggs and egg based foods, or egg substitutions in recipes.
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2answers
103 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
104 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
29 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
88 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
269 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
33 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
164 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
151 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
67 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
136 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
373 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
109 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
80 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
136 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 ...
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9answers
8k 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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1answer
110 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
70 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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1answer
467 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
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1answer
249 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
138 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
79 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
1k 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
100 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
149 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
83 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
190 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
122 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 ...
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1answer
85 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
61 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
186 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
252 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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1answer
578 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
9k 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
50 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 ...
5
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2answers
403 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
303 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??
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3answers
157 views
Egg freshness--stale eggs at market?
What's the best way to tell if eggs are fresh when you don't have access to a glass of water (I.e at farmers market)? The teaching has been eggs from the farmers market are fresher than those at the ...
4
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1answer
124 views
Is there an upper limit to the “room temperature” at which eggs should be stored?
(Unwashed) eggs needn't be stored in a fridge. Well, depends where you live and if the hens get vaccinated against salmonella, that is.
Basically eggs come with a type of natural coating - the ...
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1answer
134 views
What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?
I love cooking poached eggs at home.
Assumption: This is all sea level (+/-15 metres).
I went to a hotel with glass walls to the kitchen and watched the way they prepared the morning cooked egg ...
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0answers
76 views
How to batter something wet?
I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time.
I notice when I cool the batter mixture and flour mixture before hand it has a better ...
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1answer
1k views
Is the sink or float test for eggs accurate?
I recently read that the sink-or-float test to see if eggs are still good is not a very reliable judge; eggs float because as they age the eggs lose moisture and air replaces it. That’s what I read. ...
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2answers
96 views
Baking Soft Boiled Eggs?
For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
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2answers
215 views
Does it matter if I start boiling hard eggs in hot or cold water?
Does it matter if I in which water temperature I start to prepare hard eggs?
Of course, the preparing time will be still measured from boiling - but does it make any difference? - regards the ...
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4answers
4k views
What, if at all, is the difference of cooking an egg on high or low heat?
When I fry an egg I frequently cook them on medium-high and it takes 2-3 minutes with one flip. Some of my family will cook eggs over a very low heat that takes as much as 10 minutes.
Do the eggs ...
6
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2answers
284 views
Since when have eggs in the UK said “at home, refrigerate” (and why)?
Eggs in the UK (and most if not all of Europe) are sold at ambient temperature. This question is specifically in this context.
When putting a box of eggs away in the cupboard yesterday I noticed ...
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1answer
92 views
Cured Frozen Eggs
I've cured egg yolks before (in salt) and I've learned frozen egg recipe. Freezing an egg allows for it to coagulate and intensify the flavour. I've been trying to figure out how to cure one of these ...
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3answers
181 views
Do I need to separate all the eggs if a recipe needs more yolks than whole eggs?
I am going to make lemon bars except I am going to use oranges instead, so I was reading the recipe for lemon bars.
The recipe calls for 2 large eggs and 1 large egg yolk separated, then in the ...
3
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3answers
305 views
How to cook multiple batches in a wok without things burning
I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches.
However, whenever I try to do multiple batches, by the second batch things are starting to get ...
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0answers
578 views
How long to keep duck eggs
Came home from offshore an still have duck eggs in fridge there dated 28 march 2018 is it ok to eat them now?
