Questions tagged [eggs]
Questions about eggs and egg based foods, or egg substitutions in recipes.
629
questions
-2
votes
1answer
163 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
99 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
128 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
55 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
125 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
79 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
161 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
436 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
564 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
119 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
votes
4answers
3k 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
98 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.
...
0
votes
0answers
62 views
If eggs were left out of the fridge a few hours can they still be used as long as they are cooked thoroughy? [duplicate]
I don't usually have food delivered. However due to circumstances my eggs were delivered to my home and I have no idea how long they were sitting in the car as the driver had multiple stops I assume.
...
0
votes
1answer
139 views
Would carbonated water be a good substitute for two eggs in this cherry loaf recipe?
I would like to replace the two eggs in this recipe with carbonated water:
Ingredients
1/3 cup shortening, butter, or margarine
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
2 large eggs, ...
5
votes
1answer
368 views
Do you add extra oil when replacing eggs in baked goods?
I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil when I do this? If so, how much?
If it ...
2
votes
1answer
176 views
What does the date on eggs mean if it does not say sell by or expires by in the United States?
I have several cartons of eggs that have a date stamp but the date stamp does not say, sell by, expires by or best by. It's just a date. By the way the date is in the future so I know it is not a pack ...
10
votes
4answers
2k views
Cracked egg leaves egg white residue. Should I worry about the other eggs?
I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the eggs that have received an inadvertent egg ...
3
votes
2answers
100 views
How to soft boil eggs with a countertop egg steamer?
Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result:
so that:
The perfect soft-boiled egg should have firm, custard-like whites ...
10
votes
1answer
933 views
What is the food chemistry of aquafaba?
Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely recommended as a substitute for eggs in ...
35
votes
2answers
5k views
What happened to my egg?
I was making a small batch of chocolate cake and decided to flavor it with peppermint extract (as a substitute for vanilla extract). Foolish me added the extract directly to the eggs (not beaten). A ...
0
votes
1answer
69 views
Are eggs in the US safe if stored at ~45°F for a week? [duplicate]
I have moved my eggs to a mini-fridge and, despite attempting to get a good-quality one, it seems as though the temperature even on max cold doesn't get below 40°F throughout the refrigerator. I ...
0
votes
0answers
873 views
Canned (shelf stable) pickled eggs that don't require refrigeration?
Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i.e. shelf stable). When I refer to just "...
1
vote
3answers
2k views
How long can a bread dough containing eggs wait before going to the oven?
I am waiting until the bread has grown enough. Naturally, outside fridge. However, the dough contains a cracked egg among other ingredients. Will it become unsafe to eat?
I suppose the oven will ...
2
votes
2answers
104 views
Using fridge for slow rise dough with eggs
I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour rise in the fridge to develop more ...
4
votes
2answers
186 views
Hard boiled eggs in “insta-pot” type device
I am trying to hard boil my eggs so the yolk isn't mushy at all, and the yolk doesn't contain a greenish cast around the outside (which I think means they are overdone).
I am doing this in an "...
5
votes
1answer
248 views
How can I preserve soy sauce eggs?
My favorite restaurant has an appetizer (or banchan) that my friends and I all adore. They're eggs that have been soaked in some kind of soy sauce brine and quartered.
Back when I was just learning ...
1
vote
1answer
72 views
Egg whites in Crème Anglaise
I have seen different recipes for Crème anglaise. Some use only yolks, others uses whole eggs with white.
I usually like this "eggy" taste which may comes from the egg whites, but I would like to ...
2
votes
1answer
171 views
Baking and a rotten egg was cracked into mix :(
I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like it was hard boiled... it had not been! ...
3
votes
2answers
117 views
Watery whites of the egg
I moved from the US to beautiful Portugal a little over a year ago. I buy free range eggs, which are not refrigerated. The whites are so watery, that then almost never set, no matter how I cook them (...
1
vote
1answer
1k views
Are soft boiled eggs and poached eggs identical?
Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form. The only reason anyone does poached ...
0
votes
2answers
129 views
Can I bake a finished Ginger Bread House
I made a gingerbread house using store-bought gingerbread cookies (from Ikea, if it matters) and using just royal icing made from whipped egg whites, powdered sugar and vanilla paste. Because I couldn'...
0
votes
0answers
53 views
How to make soft-boiled eggs without breaking them? [duplicate]
Here's the difficulty:
If I put the eggs in a pot with cold water, then I can't reliably control how they cook. There are too many factors: amount of water, pot size, heat setting, etc.
If I put ...
2
votes
1answer
75 views
Oatmeal pancake deflates
My wife's diet breakfast includes a pancake made only with:
one egg;
one spoonful of oat flour.
I also add two spoonful of water. I have tried different procedures to make it the best possible.
The ...
8
votes
2answers
3k views
What is the binding agent in eggs?
Background
I am someone who has a family history of high LDL cholesterol and my LDL is within 4 points of 100 (the barrier between "ok" and "healthy"). Therefore when I cook eggs straight up, I ...
2
votes
1answer
915 views
Why did my poached egg sink?
I tried boiling some water and dropping an egg in, as said in a guide I was watching. But my issue is it immediately sank to the bottom instead? How can I keep the eggs floating at the surface the ...
1
vote
2answers
566 views
How long do I have to submerge an egg in a specific temperature water to boil it?
Living in a dorm, I am severely limited by my cooking options. I have a non-microwave safe bowl, which I'm using for the noodle soup (that will be accompanied by said egg), and a highball glass.
...
3
votes
1answer
111 views
Egg used for breaded poultry added to other parts of the dish. Is this a health hazard?
I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another plate. The recipe after that varies but ...
6
votes
1answer
556 views
How to avoid holes in Chiffon cake?
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the ...
-3
votes
2answers
259 views
How to make creme brulee without egg yolks?
A mixture of milk, fat, sugar and egg yolk will thicken once a certain temperature is reached, but if this temperature is exceeded by a few degrees the resulting product will not be palatable. ...
6
votes
3answers
429 views
Making Eggs for 50 people
My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to be done, how much butter, milk, how to ...
0
votes
1answer
110 views
Omelette stuck to pot on low fire with extra virgin olive oil [duplicate]
I've tried to cook an egg with some oil underneath on low fire, trying to make an omelette, but the egg still got stuck and when I turned it over a plate it collapsed apart. It was just some egg and ...
5
votes
2answers
165 views
How to tell doneness of a boiled egg besides time
I live at 7000 feet, so when I want to make a soft-boiled egg, I either undershoot the boiling time when I follow times online, or over shoot it into hard boiled by adjusting too far up. Is there any ...
0
votes
2answers
6k views
Whole Egg, Egg White or Egg Yolk for binding Hamburgers
When I make hamburger patties for the kids I like to add extra grated vegetables in there - usually zucchini, carrots, and onion. Also some herbs. Unfortunately when I cook them the burgers ...
3
votes
3answers
3k views
How do I make a pancake without egg?
I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible?
34
votes
2answers
8k views
Cooking Scrambled Eggs ends up with excess liquid
Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras ...
1
vote
3answers
905 views
How to properly boil egg white?
I am trying to boil egg white. It's around 500gr. How to boil it properly?
In previous attempt, I boil it using a stainless steel container with no lid and put it in a pan filled with water. I screw ...
1
vote
1answer
110 views
Sous vide egg white falling apart on cracking
I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set the white. However when cracking my egg, ...
17
votes
5answers
8k views
Why do my fried eggs start browning very fast?
I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add ...
