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2
votes
1answer
102 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
195 views

Beating egg whites over a double boiler for increased leavening?

I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or ...
1
vote
2answers
216 views

What would be the best order for folding whipped egg whites and yolks into cookie dough?

What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to the creamed butter and sugar and then add ...
3
votes
0answers
121 views

Genoise vs whipped egg whites- which is better?

If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
1
vote
2answers
349 views

Does Sugar Cook Eggs?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...
3
votes
1answer
5k views

Using whole eggs versus egg whites only [duplicate]

I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version ...
2
votes
2answers
120 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?
17
votes
3answers
49k views

How much do egg yolks and whites weigh, in grams?

I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
3
votes
2answers
1k views

Egg substitue in enriched breads [duplicate]

I'm making Kolaches (a Czech semi-sweetened dough with a sweet filling), but I'm challenging myself to cook vegan, and therefore can't use an egg. I've got a bunch of recipes, but all of them are ...
1
vote
1answer
4k views

cake smells bad of egg, is dense and rubbery

This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was very dense and rubbery. I dont see this ...
-2
votes
1answer
293 views

Can one use cooked egg to make fried eggs (sunny side up)? [duplicate]

As a kid, I never really liked cooked eggs, but fried ones. Naturally, I've always wondered if cooked eggs could be reused to make fried eggs with sunny side up instead of using new raw ones. I ...
33
votes
7answers
14k views

Can one bake a cake with a cooked egg instead of a raw one?

This recent question about a person who wanted to bake a cake but only had a cooked egg left suggested me an even stupider one: is it possible to bake a cake with a cooked egg instead of a raw one? ...
26
votes
3answers
7k views

Is there any way to bring an egg to its natural state (not boiled) after you cook it?

This is probably a stupid question, but I'm curious now after I opened the refrigerator looking for eggs to make a cake and there was only one and it was cooked. Is there any way to undo that, whether ...
2
votes
1answer
497 views

How to store batter (contains raw eggs) under 41 degrees F?

We had a food inspector come by today and they had recommend that we store our batter (contains raw eggs) in an ice bucket at 41ºF (5ºC) or below at all times. I feel that this process is a bit ...
1
vote
1answer
497 views

Why are eggs not stored in the fridge better in baking?

I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
1
vote
1answer
133 views

Breakfast burritos from 16 egg casserole, how to cook everything uniformly?

I am baking a 16 egg casserole that will be used for breakfast burritos and so I want the egg mixture to be cooked uniformly through. Once the breakfast burritos are made I will freeze them all. What ...
5
votes
1answer
338 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
2
votes
1answer
94 views

Egg In My Bread

I'm tweaking the recipe I have for bread, as I'm always trying to make it better. It calls for 4c of ap flour, and uses honey rather than white sugar (there is no milk in it). I also use refined ...
7
votes
2answers
204 views

How should I incorporate separated eggs in a cookie recipe without instructions?

I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without any instruction\directions how would I ...
1
vote
3answers
10k views

Combining melted chocolate with eggs

I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs. The problem that I have ...
4
votes
2answers
22k views

Can I use whole eggs instead of egg yolks in a lemon bundt cake?

My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8 eggs when 4 would do.
4
votes
2answers
15k views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
1
vote
1answer
7k views

Does using egg+yolk in a chocolate chip cookie recipe make a big difference? [duplicate]

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...
4
votes
3answers
9k views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
2
votes
2answers
1k views

Why add in the eggs last when making chocolate chip cookies?

In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this method?
2
votes
1answer
354 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
2
votes
1answer
682 views

My soufflé turned grey

I have been trying to make a raspberry soufflé, because, well, I found a recipe, and it sounded tasty. It utterly failed, but because I'm stubborn, I wanted to keep trying until I got it right. ...
6
votes
21answers
92k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
3
votes
4answers
169k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
2
votes
1answer
169 views

Shirred eggs elements

I've found a number of recipes online for shirred eggs. Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin). Some have a cheese (Parmesan, Cheddar, ...
1
vote
2answers
4k views

Quiche filling sets like an Aero bar?

Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable. Because I'm using very ...
5
votes
2answers
28k views

How do I know when quiche is finished cooking?

Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find ...
3
votes
3answers
7k views

How can I stabilize a souffle?

In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think ...
24
votes
1answer
26k views

Egg yolks vs Whole eggs

I'm about to make cinnamon rolls & one recipe calls for 2 whole eggs. The other recipe calls for 3 egg yolks. Which one will give me a moist, soft, cinnamon roll?
7
votes
1answer
1k views

What's the purpose of adding water to an egg wash?

Many recipes I've seen call for beating a tablespoon or so of water in with the egg for an egg wash. What is the effect of adding the water to the egg wash when baking?
-5
votes
1answer
1k views

How to unbake a cake? [closed]

I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance. Problem?
2
votes
2answers
3k views

How do I substitute skim milk for dry milk in a muffin recipe?

My muffin recipe calls for 1 1/3 cups of nonfat dry milk. Other than the 4 eggs, there is no other liquid. How much skim milk would I substitute for the dry milk?
10
votes
2answers
53k views

Can you use just egg yolks when recipe asks for eggs?

Having just made a batch of meringues,I am now left with lots of egg yolks, can I use them in recipes that ask for "eggs" i.e cakes and tray bakes. Is the white of the egg needed in the baking process ...
1
vote
4answers
56k views

Why can soda be used as a substitute for eggs when using a boxed cake mix?

When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing? Here'...
3
votes
4answers
25k views

Does tiramisu firm up in the fridge?

I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recipe, I foamed 4 yolks with 80 ml sherry (I ...
2
votes
1answer
12k views

How long does eggwash keep?

I don't use eggwash often- roughly once a week I make a speedy en-croute or pie with some shop-bought puff. Whatever I make, as it tends to be just for two, I rarely use more than half an egg's worth, ...
7
votes
1answer
3k views

Troubleshooting a soufflé that collapses during baking

I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes. ...
1
vote
2answers
21k views

Saving a pavlova that didn't form a crust

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
3
votes
1answer
2k views

How many jumbo double yolk eggs should I substitute for large eggs?

If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
4
votes
1answer
608 views

Optimal egg size?

Yesterday while making some pancakes I came to the realization that I may have been sabotaging recipes that call for eggs. For years I've always purchased the largest sized eggs I can get in the ...
6
votes
2answers
8k views

Why is my quiche soggy?

I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and poured it over the crust with ham and ...
10
votes
3answers
150k views

How does the number of eggs affect a cookie recipe?

If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only put in one egg what will the effect be?
6
votes
5answers
52k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
13
votes
1answer
3k views

What differences, practical and aesthetic, are there between egg washes?

An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream]. My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
5
votes
3answers
26k views

Bad eggs in baking?

I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but these were two weeks overdue and I thought ...