Questions about eggs and egg based foods, or egg substitutions in recipes.
0
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3answers
112 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 ...
0
votes
0answers
23 views
Uncooked eggs left out overnight [duplicate]
I forgot I had placed uncooked eggs in a pot of cold water with a lid on the pot intending that evening to hard boil the eggs. So in the morning they were still uncooked. We have the air ...
1
vote
0answers
119 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 ...
2
votes
1answer
176 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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0answers
45 views
Leaving eggs on the kitchen counter for 3-5 weeks, are they safe to consume? [duplicate]
Is it safe to eat eggs that have been left out for 3-5 weeks? My research shows that in the US this would not be considered safe, but is different in other countries.
I live in New Zealand if that ...
0
votes
1answer
43 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 ...
4
votes
1answer
125 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
votes
1answer
130 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?
1
vote
0answers
69 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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votes
3answers
140 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
votes
1answer
88 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 ...
6
votes
1answer
119 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 ...
1
vote
0answers
66 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 ...
1
vote
1answer
232 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. ...
2
votes
2answers
78 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?
0
votes
0answers
58 views
Tomato paste on eggless pasta dough
I am trying to develop my own version of egg & tomato pasta. In my last attempt, I made fresh pasta, with tomato and eggs (one egg per 100gr of flour, as usual and tomato paste in the pasta dough)....
0
votes
2answers
138 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 ...
0
votes
0answers
33 views
Powdered Eggs in Baking
Can fresh eggs be substituted with powdered eggs in a, say, pancake batter recipe? Would doing so have any adverse effects on the final product (e.g. less rise)?
6
votes
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
votes
2answers
271 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 ...
0
votes
0answers
30 views
Under which circumstances will the mixture of flour, egg and milk become spoiled? [duplicate]
everyone. I recently bought a breadmaker and I wanna set the timer for 8h in the night to have bread in the morning.And I wanna add egg and milk to the whole wheat flour. Nowadays it’s usually 17-20℃ ...
0
votes
0answers
105 views
I may have eaten a “leaked” egg - how concerned should I be?
I went to cook my daily scrambled eggs in the microwave and noticed one of the two eggs I had was coated in what I'm assuming was leakage from an egg. It appears that it had pooled in the bottom of ...
0
votes
1answer
85 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 ...
1
vote
3answers
149 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
votes
3answers
147 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 ...
1
vote
0answers
259 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?
4
votes
2answers
152 views
Will eggs absorb flavor from cooking liquid?
Making scrambled eggs by boiling them seems all the rage these days. I tried it with mixed results; there seems to be a bit of a knack.
I’d like to know, if I use a liquid other than water, like ...
0
votes
0answers
11 views
heving difficulty removing the membrane from the egg [duplicate]
For the life of me I cannot get the membrane from separating from the egg while peeling. FRUSTRATED
2
votes
2answers
363 views
Do I put vinegar in the water when poaching an egg? [duplicate]
Does the water need to boil or just be hot? Do I need to put salt and vinegar in the water or just salt? And if it needs vinegar, what kind? How long do I leave it in the water to get the white solid ...
1
vote
1answer
98 views
What's the egg for in this no-bake fridge cake and can I leave it out?
I remember making these as a kid, they were quick and easy to make. I'd like to make some now, but there's an uncooked egg in the recipe and I'm pregnant.
I don't really understand what the egg is ...
2
votes
0answers
138 views
What are these white and thick things in my egg?
I bought a carton of eggs 6 days ago, and all the eggs have these white and thick spots in them. Not sure how to describe it. Does it mean the eggs went bad?
Did they go bad? The eggs are suppose to ...
3
votes
2answers
200 views
blood in poultry farm white egg
I brought four-five eggs day before yesterday and today when I cracked one I saw blood in it, rest others were fine.
It doesn't look like a drop of blood fall upon it, it looks like I can't separate ...
0
votes
2answers
504 views
Salmonella in eggs that been used in mousses and other desserts in their raw state
The following text is from the FDA site:
What is Salmonella? Salmonella, the name of a group of bacteria, is a
common cause of food poisoning in the United States. Most people
infected with ...
-4
votes
1answer
319 views
What are the differences between egg whites and egg yolks? [closed]
Egg whites are obviously different from egg yolks in that the former are, well, white when cooked, while the latter are yellow. But, what other differences are there?
Some possibilities:
Nutrition
...
6
votes
1answer
185 views
Why does this chicken recipe result in a glutinous mess?
Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), and then coating them with a bread crumb ...
2
votes
3answers
195 views
It's adequate to clean egg shell to cook with it?
If I want to cook natural farm eggs with its shell at low temperature (65C-150F) for 20-30mins and they have some dirt at shell is better to clean it or not?
If it's better to clean it what's the ...
3
votes
1answer
301 views
Worried about raw eggs, Salmonella, and pasta maker.
I recently got a pasta maker as a gift. The instructions clearly say to NEVER use water on it.
My main concern is the raw egg in the pasta dough. How do I make sure the pasta maker is safe for future ...
0
votes
0answers
16 views
what can i substitute for egg for preparing simple cake? [duplicate]
When I prepare simple sponge cake with an egg,It comes out really well,like we get outside with perfect sponge texture.
But without using egg,cake will be floury like, just as steamed or baked flour.
...
0
votes
2answers
280 views
Chocolate mousse turned to scrambled eggs in cream
So I was trying to make a white chocolate mousse.
The recipe called for heating up cream, beating egg yolks, then combining the two and thickening over heat.
I must've cooked it too long as the egg ...
4
votes
1answer
85 views
What results can I expect from egg and sugar variations in spritz cookies?
Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what differences might result from these ...
3
votes
1answer
89 views
Can “low fat” eggs have an impact on meringue formation?
Yesterday I tried making a meringue-based dessert with a recipe I've used successfully a few times before, which calls for 6 egg whites and 1.5 cups of sugar. I made sure to have no egg yolk with the ...
0
votes
3answers
133 views
How can I make menemen look better?
So, there is this famous Turkish dish called menemen. It does not look very appetizing:
It is prepared using scrambled eggs, tomatoes, green pepper, onion and cheese. Here is a detailed recipe.
...
7
votes
1answer
416 views
Pickled Eggs with slightly gooey yolks?
In short, is it safe to make pickled eggs where the yolk is still soft?
I want to make some jars of pickled eggs to give as Christmas presents but I hate hard boiled eggs. I have a technique down pat ...
1
vote
1answer
314 views
Can I pastuerize eggs for eggnog without sous vide?
I would like to safely make eggnog with raw egg. The options I have read about are buying pasteurized eggs (can't find any locally) and sous vide (I don't have specialised equipment).
Is there any ...
2
votes
1answer
122 views
Are the eggs in semi-freddo cooked?
In the recipe that I used for raspberry semi-freddo, one beats the eggs and castor sugar in a heat-proof dish over simmering water until it becomes thick.
Are the eggs actually cooked?
What is the ...
4
votes
2answers
157 views
Changing a vegan cookie recipe?
I am tyring to cut refined sugar from my diet and I have Celiac disease so no gluten is a must. Both of these things make baking a challenge. I have been using a mixture of coconut palm sugar and pure ...
3
votes
2answers
2k views
How to prevent egg muffins sticking to non-stick muffin pan?
I have good quality non-stick mini-muffin pans that are in perfect condition, and I spray them very thoroughly with canola cooking spray. I don't have a problem with sticking with anything except my ...
3
votes
1answer
100 views
Cooking eggs too soon for Keto dough
I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to ...
6
votes
2answers
386 views
Citric acid for hard-boiled eggs?
I recently ordered some dish from a local food delivery company. The dish, among other ingredients, contained hard-boiled eggs. The ingredient list read the following:
[...] Hard-boiled eggs (egg, ...
1
vote
3answers
250 views
Temperature gradients in boiled/baked eggs?
In my Science of Cooking class, we were asked to do a lab involving hard-cooked eggs using two forms of convection heat, dry (in the oven at 450 degrees) and wet (boiling water). For both the boiling ...
