Questions tagged [eggs]

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

13 questions with no upvoted or accepted answers
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0answers
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Eggless choux pastry recipe yields paper-thin top, gooey bottom

I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience with choux pastry, but I've never made an eggless ...
3
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0answers
145 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 ...
3
votes
1answer
306 views

Mould in water when making preserved duck eggs

We have ducks at home and my wife has been making the Chinese delicacy 咸鸭蛋 preserved duck eggs for about 3 months now. However in the past week the current batch of eggs has mould in the water. The ...
2
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0answers
312 views

What are these white and thick things in my egg?

I bought a carton of eggs 6 days ago, and all the eggs have these white and thick spots in them. Not sure how to describe it. Does it mean the eggs went bad? Did they go bad? The eggs are suppose to ...
2
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0answers
128 views

How to better combine preserved eggs with strong ammonia smell with other foods?

How to better combine or use preserved duck eggs with strong ammonia smell with other foods? Specially if will get rid of or at least alleviate the strong ammonia smell.
1
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0answers
207 views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and rinsed with cold water before cooking ...
1
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0answers
104 views

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
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0answers
1k views

How long to keep duck eggs

Came home from offshore an still have duck eggs in fridge there dated 28 march 2018 is it ok to eat them now?
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0answers
237 views

how to fry eggs 200+ with no green and no breakage

How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in bain marie until time
1
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0answers
2k views

Using eggs in pudding - yolks vs whole eggs

I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this site, asking what is the difference between ...
0
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0answers
84 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 ...
0
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0answers
1k 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
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1answer
94 views

How do I know eggs are fresh?

I buy eggs from market last week and when I used their colours are little bit changed.I am confused that eggs are fresh or not.