Questions tagged [eggs]
Questions about eggs and egg based foods, or egg substitutions in recipes.
665
questions
-2
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2answers
172 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 ...
0
votes
1answer
74 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
1answer
214 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 ...
2
votes
1answer
92 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 ...
24
votes
2answers
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
2answers
80 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
6answers
5k 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
2answers
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 ...
4
votes
2answers
747 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
1answer
805 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 ...
1
vote
1answer
78 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 ...
0
votes
0answers
30 views
Are my eggs still good? [duplicate]
my fridge went out. It was a good 2 days that the temp inside of the fridge wasn't too warm but it wasn't cold either. I took most of the contents out and placed them on ice. A whole day and a half ...
4
votes
1answer
203 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?
2
votes
4answers
285 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 ...
2
votes
1answer
184 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.
...
0
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0answers
42 views
Egg yolk substitute for whole eggs in strata
Can I use egg yolks for all or part of whole eggs in strata?
0
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0answers
83 views
Help with boiling eggs [duplicate]
I’ve started boiling eggs again after a long time. I’m simply adding the eggs, bringing to a hard boil then light boil for 10 minutes.
I notice the outside of the egg yolk turns grey.
The outside of ...
4
votes
4answers
242 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 ...
0
votes
1answer
211 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
1answer
176 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 ...
2
votes
3answers
174 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
1answer
63 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 ...
0
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0answers
30 views
How to make a proper omelette [duplicate]
So, I eat a lot of eggs, and I’ve fallen in love with omelettes, but it seems that they want to fall apart. I normally just use eggs, and the stuff I want in there, but I don’t get the restaurant kind ...
1
vote
2answers
104 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 ...
2
votes
2answers
79 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 ...
0
votes
3answers
184 views
Name of dish - eggs + flour + bread crumbs (+ baking powder)
When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense.
Today I tried to make it from scratch and add ...
12
votes
1answer
3k views
What does it mean when an egg splatters and the white is greenish-yellow?
This morning I decided to make some eggs. I cracked open the first egg and it just all sort of splashed out onto the pan, the yolk already liquefied and the whites with this yellowish-greenish hue.
I ...
1
vote
1answer
500 views
for how long can I store homemade chocolate mousse in the fridge? [duplicate]
My chocolate mousse recipe includes just raw eggs (2 weeks until best before date), butter, sugar and black chocolate, ingredients are mixed together with the hot, liquid chocolate.
I know about this ...
34
votes
4answers
6k views
What did European/American historical cooks do with the egg whites?
I do some historical cooking out of old cookbooks, like Amelia Simmons' American Cookery or The Art Of Cookery Made Plain and Easy. One thing I've noticed is that these cookbooks use way more egg ...
0
votes
1answer
81 views
Is Light Egg Nog supposed to drink directly without cooking?
Is Light Egg Nog supposed to drink directly without cooking? Thanks.
4
votes
2answers
194 views
Can I substitute just yolks in a recipe that calls for a whole egg?
I have a cookie recipe that only needs one whole egg. Since I have lots of yolks from other baking, can I use 1 yolk with something else (like a Tbsp. of water) or can I use 2 egg yolks?
0
votes
0answers
19 views
How long do eggs last at room temperature? [duplicate]
Eggs that were never refrigerated and placed in an ACed room at a constant temperature of 77-78f (25-26c), how long before they start to go bad?
0
votes
1answer
76 views
How to master homemade pasta? [closed]
I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy" when compared to store-bought pasta (I mean the ...
0
votes
1answer
267 views
What would happen if I add an extra egg yolk to some cookie dough?
I'm making a batch of candied pecans which require the egg white from a single egg, well that leaves me with an extra yolk. I'm going to make some pecan sandie type cookies, and was wondering what ...
5
votes
2answers
155 views
How to peel boiled quail eggs without breaking
I can peel chicken eggs fine, but boiled quail eggs are much smaller & easier to break. I tend to use my finger nails to help with peeling but it's easy to cut it too much due to the thin egg ...
10
votes
3answers
3k views
What would you call this way of cooking an egg?
I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it wrong — with the heat too high. I've ...
-2
votes
1answer
173 views
Why add a sunny-side up egg? [closed]
On Food Network, a lot of the shows add a sunny-side up egg to their dish, perhaps to make it more "elegant".
Some examples: burgers, veal cutlets, corned beef hash
Is this about elegance, ...
4
votes
1answer
258 views
Beating egg whites cold vs. warm - Japanese cheesecake
Namiko Chen's recipe for Japanese cheesecake specifically requires that the egg whites be beaten chilled. I have also asked my Japanese friends to check other Japanese recipes and they get the same ...
18
votes
2answers
3k views
What makes egg whites and almonds a good combination
Macarons, financiers, ricciarellis are all made from egg whites and almond flour.
Is there a reason why egg whites get along so well with almond flour, and why yolks do not have a place in these ...
1
vote
3answers
143 views
How do I wash farm-fresh eggs?
My aunt recently gifted us a carton of eggs fresh from her chickens.
I've been rinsing them off thoroughly with each use, but I'm not really sure if this is enough to make sure they're sanitary for ...
0
votes
0answers
396 views
Is calcium hydroxide an acceptable substitute for sodium hydroxide for making century eggs?
Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a solution of NaOH and NaCl, would Ca(OH)2 ...
12
votes
4answers
3k views
Ways/techniques to make things “fluffy/foamy” like whipped cream?
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored ...
2
votes
1answer
157 views
Does the strength of the barrier between egg yolk and white indicate freshness?
Often you can plop eggs out of the shell on a pan nicely, so that the yolk remains whole and doesn't leak out to mix with the white. But other times, the barrier between the yolk and the white is so ...
1
vote
2answers
189 views
When to bring eggs whites to room temperature?
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
1
vote
1answer
247 views
Do eggs have to be very fresh for baking?
Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg):
Does it make a difference whether I use this egg or a freshly laid one in baking?
1
vote
1answer
444 views
Settling Up the Dispute over Poached Egg's Definition
Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier.
Current situation: My friend (a culinary graduate) 'poached' an egg without vinegar ...
4
votes
3answers
692 views
Is there a term for “mildly scrambled” eggs?
I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked.
And "over easy/medium/hard" ...
0
votes
3answers
227 views
How do I keep eggs from sticking to a pan while cooking?
I like to cook eggs in my toaster oven, but the one thing that I don't like about it is how the eggs will stick to my pan after cooling and its just so difficult to clean off afterwards. I end up ...
12
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4answers
4k views
How to replace large eggs for medium in a recipe?
The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
-2
votes
1answer
180 views
Can I dissolve eggshells in vinegar, and use the vinegar in a dish? [closed]
Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is considered a post-partum dish in Cantonese style cooking.
...
