Questions tagged [eggs]

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

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1 vote
2 answers
67 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
144 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
85 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
56 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
71 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
352 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
297 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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1 vote
2 answers
288 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
943 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
160 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
665 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
260 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
157 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
104 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
367 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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0 votes
0 answers
50 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 ...
1 vote
4 answers
275 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
65 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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0 votes
0 answers
43 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
1 answer
333 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
425 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
6k 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
293 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 ...
  • 453
-2 votes
2 answers
189 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 ...
  • 1
0 votes
1 answer
140 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
790 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
125 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
266 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
8k 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
937 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
286 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
383 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?
4 votes
4 answers
673 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 ...
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2 votes
1 answer
302 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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0 votes
0 answers
47 views

Egg yolk substitute for whole eggs in strata

Can I use egg yolks for all or part of whole eggs in strata?
4 votes
4 answers
684 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 ...
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0 votes
1 answer
2k 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
1 answer
242 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 ...
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2 votes
3 answers
758 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
1 answer
115 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 ...
1 vote
2 answers
229 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 ...
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2 votes
2 answers
86 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 ...
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