Questions tagged [eggs]
Questions about eggs and egg based foods, or egg substitutions in recipes.
646
questions
2
votes
1answer
128 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
139 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?
0
votes
1answer
51 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
votes
0answers
28 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 ...
1
vote
2answers
70 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
71 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
160 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
votes
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
80 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
votes
1answer
80 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
159 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?
0
votes
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
votes
1answer
67 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
136 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
102 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
votes
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 ...
-2
votes
1answer
170 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
179 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 ...
1
vote
3answers
138 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 ...
0
votes
0answers
227 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 ...
12
votes
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 ...
2
votes
1answer
151 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 ...
1
vote
2answers
129 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 ...
1
vote
1answer
182 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?
1
vote
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 ...
4
votes
3answers
629 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" ...
0
votes
3answers
177 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 ...
12
votes
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?
-2
votes
1answer
132 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.
...
0
votes
0answers
90 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
votes
1answer
240 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
votes
1answer
377 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
votes
1answer
203 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 ...
10
votes
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 ...
3
votes
2answers
222 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
votes
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 ...
35
votes
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 ...
0
votes
1answer
107 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 ...
0
votes
0answers
2k 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 "...
2
votes
3answers
5k views
How long can a bread dough containing eggs wait before going to the oven?
I am waiting until the bread has grown enough. Naturally, outside fridge. However, the dough contains a cracked egg among other ingredients. Will it become unsafe to eat?
I suppose the oven will ...
2
votes
2answers
123 views
Using fridge for slow rise dough with eggs
I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour rise in the fridge to develop more ...
4
votes
2answers
232 views
Hard boiled eggs in “insta-pot” type device
I am trying to hard boil my eggs so the yolk isn't mushy at all, and the yolk doesn't contain a greenish cast around the outside (which I think means they are overdone).
I am doing this in an "...
6
votes
1answer
324 views
How can I preserve soy sauce eggs?
My favorite restaurant has an appetizer (or banchan) that my friends and I all adore. They're eggs that have been soaked in some kind of soy sauce brine and quartered.
Back when I was just learning ...
1
vote
1answer
93 views
Egg whites in Crème Anglaise
I have seen different recipes for Crème anglaise. Some use only yolks, others uses whole eggs with white.
I usually like this "eggy" taste which may comes from the egg whites, but I would like to ...
2
votes
1answer
399 views
Baking and a rotten egg was cracked into mix :(
I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like it was hard boiled... it had not been! ...
3
votes
2answers
362 views
Watery whites of the egg
I moved from the US to beautiful Portugal a little over a year ago. I buy free range eggs, which are not refrigerated. The whites are so watery, that then almost never set, no matter how I cook them (...
1
vote
1answer
2k views
Are soft boiled eggs and poached eggs identical?
Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form. The only reason anyone does poached ...
0
votes
2answers
159 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'...
