Questions tagged [eggs]
Questions about eggs and egg based foods, or egg substitutions in recipes.
2
votes
2answers
42 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?
4
votes
2answers
53 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 ...
15
votes
9answers
7k 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 ...
1
vote
1answer
86 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 ...
0
votes
1answer
52 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 ...
1
vote
1answer
169 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
votes
1answer
155 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 ...
1
vote
2answers
121 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?
-1
votes
1answer
76 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.
3
votes
1answer
130 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 ...
0
votes
0answers
20 views
for how long we should boil to make a perfect half boil egg??? Can overcooking effect the nutritional value of egg??/ [duplicate]
which is the optimal temperature and time to make a perfect half boil egg.can there is difference between the nutritional value full boil egg and half boiled egg??? can overcooking or temperature ...
1
vote
2answers
86 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 ...
0
votes
1answer
66 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 ...
1
vote
1answer
81 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 ...
0
votes
1answer
100 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 ...
6
votes
1answer
117 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 ...
1
vote
1answer
72 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 ...
1
vote
0answers
35 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 ...
2
votes
0answers
70 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 ...
0
votes
3answers
189 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
72 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
1answer
393 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
2k 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?
0
votes
0answers
78 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
47 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
260 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
197 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
74 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??
0
votes
3answers
147 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
114 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
128 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
69 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
933 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
87 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
64 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
178 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
34 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
278 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
31 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
1answer
88 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
161 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
209 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
413 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
159 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
798 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
105 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
179 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
245 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 ...
