All Questions
Tagged with eggs temperature
14 questions
11
votes
2
answers
811
views
Soft Boiled Egg Science
I've heard that the white part of an egg cooks (solidifies) at about 63°C (145°F). I've heard that the yolk cooks at about 68°C (154°F). Is this true?
Also what chemicals do the white and yolk ...
- 299
9
votes
2
answers
3k
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When did the US start refrigerating eggs on a regular basis?
Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated--as recently as the 1990s. I lived in ...
- 91
7
votes
1
answer
265
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 ...
- 1,429
6
votes
3
answers
7k
views
Is leaving eggs out of the fridge, prior to cooking them a direct cause as to how shell break?
I have friend who went to culinary school who claims that cold eggs crack cleaner than eggs at room temperature. Do egg shells crack cleaner coming cold out of the fridge?
Does warming up to room ...
- 61
6
votes
3
answers
7k
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Egg temperature for meringue
All the experts insist that a meringue must be made with room-temperature eggs. Why?
I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where ...
- 5,012
5
votes
4
answers
9k
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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 ...
- 980
5
votes
4
answers
10k
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Why does strata have to come to room temperature before baking?
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I always follow instructions in the recipe; I ...
- 5,249
3
votes
3
answers
6k
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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 ...
- 149
3
votes
2
answers
754
views
How can I be sure my food is ready for a raw egg to be dropped on top?
When I go to a korean restaurant and order BeBimBap, there is usually an egg placed on top that is done over-medium/over-soft. How do I know if the food I prepared is at the right temperature to do ...
- 264
3
votes
2
answers
2k
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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 ...
- 688
1
vote
2
answers
1k
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Smoke point and toxicity [closed]
I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quite hot, hot enough to smoke the olive oil that I add. The ...
- 27
1
vote
1
answer
596
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?
- 13
1
vote
0
answers
113
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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 ...
- 1,299
0
votes
2
answers
2k
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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 ...
- 425