Questions tagged [eggs]
Questions about eggs and egg based foods, or egg substitutions in recipes.
676
questions
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1answer
30 views
Struggling to make vegetarian souffle pancakes with whey protein
So,I have been trying to use whey protein 80 percent concentration to make a souffle pancake. I want to replace the egg whites with whey protein concentrate. I tried but the mixture won't whip,my ...
0
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0answers
32 views
A Carton With Broken and Unbroken Eggs [duplicate]
I am asking a repeat question because nobody is answering it. I know to not eat broken or cracked eggs. But does one or two broken eggs spoil/contaminate the carton containing other eggs which are ...
0
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2answers
74 views
Egg Yolk Sub for Vegan Potato Gnocchi
Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush.
Tips from this site may help (ie old potato,freshly baked and riced) with a vegan version but their ...
0
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0answers
62 views
How do I keep hard-boiled eggs from turning green near the yolk? [duplicate]
How do I keep them from turning green yolk? Is it possible?
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0answers
40 views
Seeking a general rule to predict the number of eggs needed for an omelette to be stable [duplicate]
I'm pretty confident that most of us would have experienced this before.
You're trying to cook an omelette. Mise en place. You've got your ingredients prepared, the eggs broken up and beaten in a bowl....
3
votes
1answer
305 views
What is this brown mass on this egg?
I boiled an egg and while eating it I found this brown mass. It's not gooey - I tested whether I could squeeze it out, but it just ripped with the rest of the egg white.
Update: another egg in this ...
6
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1answer
386 views
What’s up with this egg?
I’ve never seen anything like this before. It came like this from the supermarket.
EDIT: here's what happened when my wife boiled it:
20
votes
7answers
5k views
Is it possible to cook an egg in a thermos flask?
Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy another kitchen gadget that takes up space ...
0
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0answers
40 views
Replacing raw egg with gellan gum F in Choc Biscuit Cake
Prince William's Grooms Cake recipe contains 1 raw egg that I assume is for emulsification only in this refrigerator cake.
Skipping it would not impact enjoyment (have done) but would replacing with 1/...
4
votes
1answer
239 views
What happens when custard ingredients are reordered?
In the mathematics book How to Bake Pi by Eugenia Cheng in the chapter titled Sameness she mentions the making of custard. She explains that although custard has only three ingredients the order of ...
19
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2answers
5k views
Exploding shelled egg in microwave
My partner, dissatisfied with raggedy poached eggs, found an alternative method. Most likely on Facebook :P
Break an egg into a glass, add a little water, microwave until cooked.
The first attempt ...
-2
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2answers
182 views
Eggs whites on top and side of yolk
When I make a sunny side egg, I notice that the yolk can be sunny side up and ready to eat, yet sometimes there is what seems to be a "ring" of egg white around the perimeter of the yolk and ...
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1answer
79 views
What are the effects of various dairy ingredients in quiche?
What are the effects of various dairy ingredients in quiche?
Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 different websites and ...
9
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1answer
316 views
What caused this "lunar egg"?
A friend boiled this egg using the Food Lab method, and it came out like this: with a ton of little perfect craters like some kind of cartoon moon. He's never seen anything like this before, and ...
2
votes
1answer
104 views
Is there any way to increase the shelf life of mixed egg
I poured the leftover mixed egg white and yolk into a container and I didn't refrigerate it. When I opened after a day there is a bad smell come from the container. Is there any method to preserve the ...
24
votes
2answers
4k views
Why does cooking fewer eggs require more water/steam?
I have purchased a Nutri-Q 34360 Healthy Eating Egg Boiler:
How does it work? - The eggs are cooked through hot steam. The instructions will guide you on the amount of water that is required ...
0
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2answers
93 views
Effect of adding whole egg or yolk to filo pastry?
I had some success making filo pastry for apple strudel with a mixture consisting of flour, olive oil, lemon juice and white vinegar. The result was actually quite nice except the pastry was very ...
7
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6answers
6k views
How much oil is necessary to fry/cook eggs?
Say I want to cook sunny-side up or scrambled eggs, I would ask help from my family, but I wanna try it on my own.
I have a non-stick pan which as of now kinda sticks and it's what we usually use when ...
10
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2answers
3k views
Why not incorporate eggs at the last moment when making crepes?
My question is about the sequence/timing of adding the ingredients.
In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after.
Two ...
4
votes
2answers
776 views
Using manual egg beater to cream eggs and sugar
So I don’t have a whisk or an electric whisk and a lot of baking recipes say to cream eggs and sugar and I used to do it with those tools.
Can I cream eggs and sugar with a manual egg beater (in ...
5
votes
1answer
831 views
Food safety of custard slice
A recipe to make custard slices involves cooking egg yolks with milk, sugar, flour and gelatine to 80 degrees Celsius, then folding in beaten egg whites (beaten with a small amount of lemon juice and ...
1
vote
1answer
84 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 ...
0
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0answers
30 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 ...
4
votes
1answer
232 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?
2
votes
4answers
306 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 ...
2
votes
1answer
286 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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0answers
43 views
Egg yolk substitute for whole eggs in strata
Can I use egg yolks for all or part of whole eggs in strata?
0
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0answers
88 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 ...
4
votes
4answers
285 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 ...
0
votes
1answer
548 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 ...
2
votes
1answer
185 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 ...
2
votes
3answers
224 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
71 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 ...
0
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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
126 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
votes
2answers
79 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 ...
0
votes
3answers
197 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 ...
12
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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 ...
1
vote
1answer
794 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 ...
34
votes
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 ...
0
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1answer
82 views
Is Light Egg Nog supposed to drink directly without cooking?
Is Light Egg Nog supposed to drink directly without cooking? Thanks.
4
votes
2answers
239 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?
0
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1answer
77 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 ...
0
votes
1answer
331 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 ...
5
votes
2answers
183 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 ...
10
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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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votes
1answer
175 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
votes
1answer
287 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 ...
18
votes
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 ...
