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

0
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1answer
79 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
111 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
67 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
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0answers
30 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
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0answers
64 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
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3answers
176 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
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0answers
60 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
315 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
1k 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
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0answers
65 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
45 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
220 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
155 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
72 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
144 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
105 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
121 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
68 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
530 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
81 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
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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
167 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 ...
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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
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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
273 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
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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
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0answers
109 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
87 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
155 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
182 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
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0answers
350 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
158 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 ...
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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
623 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
102 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
160 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
217 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
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2answers
642 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
441 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
192 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
201 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
370 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
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0answers
17 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
325 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
93 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
91 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
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3answers
134 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
607 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
339 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
141 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 ...