Questions tagged [eggs]

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

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35
votes
3answers
9k 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 ...
22
votes
6answers
29k views

Why is putting an egg in the microwave not recommended?

I would like to know why it is not recommended to put an egg in the microwave. Where does this "legend" comes from ?
5
votes
2answers
11k views

Can you deep fry a frozen egg? Is it advisable?

I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that seems impossible to be created in ...
0
votes
0answers
72 views

Starbucks Eggbites [closed]

What is the secret to the "custard-like consistency" to Starbucks Eggbites? I have tried the sous vide, microwave and baking. I have had the best results with the microwave for cooking and ...
3
votes
1answer
188 views

Genoise vs whipped egg whites - which makes cakes fluffier?

When 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
108 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 ...
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 ...
1
vote
1answer
58 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 ...
2
votes
4answers
3k views

How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flour into nougat, or make it ...
2
votes
3answers
5k 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 ...
0
votes
1answer
78 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
152 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
18 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
64 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 ...
12
votes
15answers
71k views

How to clean scrambled eggs from a pan?

As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a ...
10
votes
2answers
2k views

How can I boil an ostrich egg to ensure it is soft boiled?

Is there some guide I can use for cooking soft boiled ostrich eggs?
5
votes
2answers
95 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 ...
0
votes
1answer
104 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 ...
6
votes
4answers
2k views

Making toad in the hole with duck eggs

I've been keeping ducks for a couple of years, and therefore I cook with duck eggs, since they're effectively free. They're Indian runner ducks, which aren't very large, and the eggs are pretty much ...
9
votes
6answers
3k views

Chocolate mousse without eggs

I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse. I'...
3
votes
1answer
4k views

What's a good egg substitute in pizza dough?

I'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically. I'm using an egg in the recipe, but making a machine that cracks ...
26
votes
13answers
45k views

How do I flip an egg when preparing it “over easy”?

I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook). Sometimes the spatula I'm using doesn'...
16
votes
8answers
69k views

Frying Eggs—Sticking to the Pan

I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an ...
1
vote
4answers
60k 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'...
15
votes
3answers
92k views

How long do eggs last in the refrigerator out of the shell?

I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used ...
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?
9
votes
8answers
62k views

What are common techniques for adding eggs to soup?

I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't ...
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 ...
10
votes
3answers
4k 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 ...
4
votes
2answers
226 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 "...
11
votes
7answers
23k views

Trouble frying an egg on a stainless steel pan

I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it hard to use. There is a question on ...
1
vote
4answers
14k 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 ...
6
votes
3answers
20k views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
2
votes
1answer
2k views

Does hard-boiling eggs in broth impact flavor? [duplicate]

I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying to have a pot of boiling water for the eggs as well as a ...
-2
votes
1answer
170 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
148 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 ...
4
votes
1answer
17k views

How Long Before an Egg Starts to Stink?

I know this sounds odd, but my kids want to know what rotten eggs smell like. (We were learning about volcanos and the smell of sulfur in the air, and it was described as smelling like rotten eggs.) I ...
1
vote
3answers
136 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 ...
24
votes
14answers
89k views

Making “long(er)-life” homemade mayonnaise

Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingredients can be used to increase the shelf-...
0
votes
0answers
133 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 ...
16
votes
3answers
35k views

Why is water often added to the eggs when making omelettes?

Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
2
votes
1answer
148 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 ...
14
votes
5answers
90k views

Should I use whole eggs or only yolks in Spaghetti alla Carbonara?

I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better result?
5
votes
4answers
32k views

How long can i keep home made caesar dressing?

The dressing contains raw eggs, olive oil, lemon juice, garlic, Worcestershire, mustard, salt and pepper. How long can I keep it in the fridge in a airtight container?
1
vote
2answers
111 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 ...
16
votes
8answers
90k views

Prevent scrambled eggs from sticking to stainless steel

I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking, slowly heating the pan, loads of ...
1
vote
1answer
168 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?

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