Questions tagged [eggs]

Questions about eggs and egg based foods, or egg substitutions in recipes.

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1 vote
2 answers
136 views

Why would a cake mix call for the same number of whole eggs or just whites?

I have a Betty Crocker white box cake mix and the box says to use either three egg whites or three whole eggs. This doesn't make sense to me: if I used whole eggs wouldn't I use less, more like one ...
1 vote
2 answers
132 views

How to sous vide eggs in their shells without cracking

I recently tried pasteurising eggs at 57C for 90 minutes, gently adding them directly to the water with a silicone spoon. When finished, I discovered three out of the six had cracked. Ideally, I want ...
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0 votes
1 answer
106 views

Are hard boiled eggs safe to eat after hours out of the fridge? [duplicate]

I left hard boiled eggs in cold water over night are they still good to eat? The have the egg odor to them
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12 votes
3 answers
4k views

Do other cultures' foods have anything like ramen eggs?

One of my favourite parts of making ramen is ajitsuke tamago – a soft-boiled egg marinated in soy sauce, mirin, and sake. Marinating a boiled egg to impart flavour seems like a simple idea, but I'm ...
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6 votes
2 answers
2k views

Why does making a pasta require more yolks than whites?

I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would ...
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3 votes
1 answer
164 views

How safe is it to have raw cracked eggs uncovered in the fridge?

At my work we crack maybe 400 to 500 eggs as prep in the morning into little cups and put them in the walk-in fridge. I’ve noticed after some hours if I make myself some eggs to eat later in the day I ...
0 votes
1 answer
57 views

Vegan substitutes for eggs in baking [duplicate]

What can I use instead of eggs for baking, ie, I need very close vegan alternatives.
7 votes
1 answer
138 views

Figuring out Spanish/Basque savory flan

I'm trying to recreate a dish I had in the Orio restaurant in Valencia, Spain. For lunch, Orio serves a vast buffet of Basque-style open sandwiches (pinchos), including our favorite, which was topped ...
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2 votes
0 answers
96 views

Can aquafaba be used in place of flax egg as a binding agent?

I'm interested in following a recipe for lentil wellington. The recipe uses "flax egg", a mixture of ground flax and water, as a binding agent for the lentil and vegetable loaf. My ...
2 votes
2 answers
180 views

How do I tell when my over medium eggs are done?

I can make an egg over easy, but somehow I can't get over medium. I've tried different methods like lower heat, longer time and high heat, shorter time. At best I end up with a yolk that's overcooked ...
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4 votes
1 answer
375 views

What is the purpose of adding egg when flouring and deep frying chicken?

Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The ...
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0 votes
0 answers
156 views

What Would This Sauerkraut Dish Be Called?

I have a receipe I've been making for a while. I expect that it's "some kind of... or some variation of... " but have no idea what that might be. Ingredients Thick Cut Bacon (100g?). I've ...
1 vote
2 answers
133 views

Why do the whipped egg white and syrup for my sorbet not combine?

For some fruit sorbet recipes, eg lemon sorbet, the recipe has three fundamental components: a syrup (maybe cooked with lemon zest etc) the juice of your fruit whipped egg whites It is simple: ...
6 votes
2 answers
234 views

Do duck eggs require extra safety precautions?

The answer to a recent question on the Law Stack Exchange ("Is it illegal to sell duck eggs in Austria?") establishes that fresh duck eggs are (or were) illegal to sell in Austria without a ...
2 votes
1 answer
116 views

Do foamed eggs whites thicken liquid in a batter?

Do foamed eggs whites, folded into a batter including some liquid, contribute to the thickening of that liquid? A class of English 'puddings' are those derived from 'lemon surprise pudding'. In these ...
8 votes
1 answer
3k views

Some duck egg yolks orange while others are yellow: does that reflect the egg quality?

I have noticed that some duck egg yolks orange while others are yellow. Does that reflect the egg quality? E.g. will dishes made with a dark yolk taste better than the ones with light yolk, or vice ...
0 votes
0 answers
73 views

Can you steam eggs with other food? Is this healthy? [duplicate]

I cooked eggs on top of potatoes and I was wondering if this was a wrong thing to do. Edit: it isn't duplicate, it is about steaming not boiling.
0 votes
0 answers
81 views

Replacing whole egg and egg yolk in cakes

I want to replace whole egg and egg yolk in a cake batter. I've read to use 1 tsp of baking soda to 1 tbsp of apple cider vinegar for each whole egg. But what about a just the yolk?
1 vote
1 answer
481 views

Blue spots in omelette?

My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just looked odd. She assured me that they ...
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3 votes
1 answer
858 views

What does adding 1 extra egg to quick bread do?

Question: What does adding an extra egg to quick bread batter do? Do I need to add any additional leavening when I do this? Can I add 2 extra eggs and have it rise / bake properly? I make a lot of ...
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2 votes
3 answers
516 views

Why do some egg products smell like spit and how can I prevent this from happening?

There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten or overcooked eggs. People I've asked ...
3 votes
1 answer
2k views

Once unwashed eggs have been refrigerated, must they remain so?

Other questions on this site have addressed the fact that unwashed eggs do not need refrigeration because they are protected by a "cuticle". Washing removes the cuticle, and therefore ...
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-1 votes
1 answer
208 views

What's the difference between omelette/frittata/quiche?

What is the culinary difference between these dishes? It seems to me that they are all egg dishes that are cooked with some fillings in them (onion/tomato/ham/cheese etc). Is quiche just a frittata in ...
4 votes
1 answer
815 views

Beating eggs for brownie

This brownie recipe (from this book) calls for eggs, beaten. I'm not entirely familiar with US recipes. What does it mean that the eggs have to be beaten? Is it sufficient to do this lightly with a ...
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1 vote
1 answer
282 views

What is the brown wormlike stuff on the outer edges inside my boiled egg?

I almost ate the whole egg before noticing this gross thing I have never seen before. I feel stomach upset in near future!?
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0 votes
0 answers
34 views

Is this safe to eat? (Egg) [duplicate]

5 organic medium egg yolks + 80g organic cow butter. Stirred on LOWEST heat. First its very liquid, then it thickens as you can see here https://emalm.com/?v=Fn4vm If I continue stirring, I get tired, ...
1 vote
1 answer
188 views

how many grams of butter can be absorbed by 5 egg yolks?

my 5 egg yolks absorbed 75grams of butter today. finished product felt like it can absorb more fat. what's the maximum it can absorb? anyone else experimented?
1 vote
1 answer
171 views

How should I store spare royal icing?

After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored for a few days? While dried royal icing ...
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10 votes
2 answers
394 views

How should I crack an egg?

I know how to crack an egg, but is there empirical evidence as to the best way to crack an egg? With best I'm referring to a method of cracking eggs that has the lowest chance of egg shells ending up ...
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10 votes
2 answers
1k views

How can I thicken egg yolks for a sauce? [closed]

I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg For seasoning salt and pepper ...
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0 votes
1 answer
58 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 ...
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1 vote
4 answers
414 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 ...
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0 votes
0 answers
66 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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3 votes
1 answer
371 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 votes
1 answer
472 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
7 answers
7k 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 ...
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4 votes
1 answer
367 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 ...
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20 votes
2 answers
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 ...
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-2 votes
2 answers
207 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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0 votes
1 answer
260 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 votes
2 answers
1k 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 ...
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2 votes
1 answer
138 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 ...
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24 votes
2 answers
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 votes
2 answers
376 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 votes
6 answers
9k 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 votes
2 answers
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 ...
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4 votes
2 answers
1k 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
1 answer
993 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 ...
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1 vote
1 answer
518 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 ...
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5 votes
1 answer
537 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?

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