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Questions tagged [eggs]

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

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Creme Brulee disaster - Any way to recover? [duplicate]

I made a batch of Creme Brulee in my Sous Vide bath last night (82C for 1 hour in a ziploc bag), 6 egg yolks, 600ml cream, 6 tablespoons of sugar and vanilla essence. Normally, this turns out firm but ...
Greybeard's user avatar
  • 6,130
2 votes
2 answers
261 views

What's wrong with cooking shakshuka eggs separately?

If I fry/poach eggs for shakshuka (essentially fried tomato paste with spices) separately, not in tomato sauce dips, will it make any difference to the final result? In more detail: there is already a ...
Yulia V's user avatar
  • 717
4 votes
0 answers
155 views

Why add eggs to semolina dough one hot, one cold?

On a packet of durum semolina that I bought is a recipe for Nocken (a light Austrian dumpling). It has you mix the semolina into boiling milk, which gets pretty stiff as the liquid is taken up; then ...
ariola's user avatar
  • 755
0 votes
1 answer
107 views

Fixing a baking blunder

I added too much butter to a cake batter and ended up with a stiff dough. Thought I could try to save the dough and turn it into shortbread. The cake batter called for 6 egg whites and the shortbread ...
Judy's user avatar
  • 1
14 votes
1 answer
5k views

Is it safe to use the eggs leftover from egg wash (from dredging raw chicken) to make scrambled eggs?

As in, is it safe to consume the leftover beaten eggs in an egg wash (in contact with raw chicken) to make scrambled eggs? Today I made buttermilk fried chicken. In the process of prepping, I ...
yuritsuki's user avatar
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17 votes
4 answers
4k views

Can raw eggs be made safe with hot sugar in an Italian meringue?

I found this recipe which features Italian meringue as topping. After preparation, the meringue is not cooked further, yet the author claims that adding the sugar syrup alones has pasteurized (i.e. ...
FlyingTeller's user avatar
3 votes
0 answers
123 views

Discovered 2 eggs cracked in late stage of brining

One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
SandyToes's user avatar
0 votes
1 answer
406 views

I left my eggs in the car for almost a day [duplicate]

I bought eggs last night and accidentally left them in the car. It was in the 30s last night, but my husband has the car and the eggs are still in there and the temperature rose to 63. Are they still ...
Angeli's user avatar
  • 1
0 votes
1 answer
82 views

Regarding brown butter n sugar and egg mixture

I whisked melted brown butter with sugar and eggs because I had to make cookies but due to some emergency I couldn't mix the flour n had to keep the butter sugar and egg mixture in the fridge ...
user avatar
0 votes
1 answer
167 views

What does egg do for baked grated cheese?

Here's a recipe for baked cheese bites. Is that what would call those? It mixes 200g grated cheese, 2 eggs, 2 tsp baking powder. I note that the surface has some smooth blisters in among the grate ...
ariola's user avatar
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0 votes
1 answer
79 views

Yolk weight, Yolk/White ratio in recipes

I'm wondering why don't more recipes use yolk weight or yolk/white ratio in their description to get a more precise result? Things like flour/sugar have very precise weights listed, why not eggs? Is ...
Román's user avatar
  • 103
2 votes
1 answer
378 views

vegan meringue substitute without aquafaba for cake

I'm trying to make a cake that requires a meringue mixed into the cake, but without the egg. Unfortunately I'm allergic to chickpeas, so I can't use the standard aquafaba substitute. I usually ...
ksimplex's user avatar
  • 198
0 votes
0 answers
163 views

Black inside of egg shell

After cracking an egg open, I saw that the inside of the shell is grey/black. It looks like it has been burned. Is this mold?
Debra Daniels's user avatar
0 votes
2 answers
339 views

How can you cook a Spaghetti Carbonara sous-vide?

I'm looking to make my first sous-vide Spaghetti Carbonara. My thinking is that it would be impossible to cook everything in the same pouch together as the dried pasta would not rehydrate. The current ...
Greybeard's user avatar
  • 6,130
4 votes
1 answer
119 views

Creme Brulee, Kilner jars and Sous Vide - heat up fast or slow?

I normally use bags for my Sous Vide recipes but I have invested in some genuine Kilner jars to make Creme Brulee. America's Test Kitchen places the custard in sealed jars in the hot 180F (83C) bath. ...
Greybeard's user avatar
  • 6,130
0 votes
0 answers
385 views

White ring around inside of hard boiled egg yolk?

I hard boiled this egg the other day and when I sliced it open today to eat it I noticed there’s a white ring around the inside of the yolk. What is this? Is it still safe to eat?
Kat's user avatar
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1 vote
0 answers
103 views

Substitution for egg YOLK in cake recipe?

I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
Addy's user avatar
  • 11
1 vote
2 answers
125 views

How far in advance can I prepare Zabaglione before cooking sous-vide?

I an going to make a Zabaglione desert (egg yolks, sugar and Limoncello). This will be cooked sous-vide at 74C for 20 minutes and the pouch agitated occasionally during the cooking time. Can I stick ...
Greybeard's user avatar
  • 6,130
2 votes
1 answer
258 views

Veganizing a Kringle recipe

I am attempting to veganize a Kringle for an upcoming event. Below is the original recipe I am referencing, and I am stumped as to how to replace the egg in the dough portion. I have never seen a ...
annag's user avatar
  • 63
4 votes
1 answer
203 views

How would you recommend further improving this "the eggs take longer than the pizza" solution?

Based on the incredible answers and discussion here Resolve a "the eggs take longer than the pizza" issue? After a few experiments it does seem to be the case that incredibly eggs for 4 ...
Fattie's user avatar
  • 189
15 votes
10 answers
10k views

Resolve a "the eggs take longer than the pizza" issue?

I often cook a typical frozen pizza like this in a typical mini-oven like this I go with a nominal 420° indicated on the small over for 13 minutes. ("12-14 mins" suggested on the packaging....
Fattie's user avatar
  • 189
2 votes
1 answer
358 views

What is the best practice for cleaning eggs when some in the carton have broken?

Carrying eggs home after purchase some of your eggs break and spill onto the rest. You take them all out carefully but don’t want to store them with exposed white/yolk on the shells lest they get very ...
TylerDurden's user avatar
14 votes
1 answer
6k views

What is the effect of washing unbroken eggs?

I recall reading or watching something at one point that I apparently found credible enough to bother mentally filing away that suggested that if one washes off an invisibly thin outer layer of ...
TylerDurden's user avatar
2 votes
1 answer
112 views

How to fix pancakey cookies after substituting yogurt for eggs?

I made a cardamom cookie batter using this recipe but using cardamom instead of lemon. I had no eggs, so I tried substituting Greek yogurt (non-fat, since that’s what I had). First batch I made have ...
Josie's user avatar
  • 21
0 votes
1 answer
238 views

Why do we add mustard to egg mix when making Schnitzel?

So far I got, The flour gives somethigng that egg can stick too The egg wash layer acts as something which the bread crumbs stick too But, why mix in the mustard to the egg? Couldn't the egg wash ...
Babu's user avatar
  • 1,137
1 vote
2 answers
241 views

Add butter cubes into sugar and egg mixture. Can food processor cream the butter in this situation?

I accidentally added butter cubes into egg & sugar mixture and it turned out grainy and unable to incorporate.I was trying to salvage the cookie dough by adding all of the mixture into food ...
Perseus's user avatar
  • 11
2 votes
1 answer
339 views

Can I rescue unwhippable cocoa-meringue?

I had a bunch of egg whites leftover so I thought I'd make meringues. And for fun I thought I'd throw in some cocoa powder. This is a Swiss meringue recipe where I warmed the whites, cocoa, and sugar ...
spraff's user avatar
  • 175
0 votes
1 answer
355 views

Is it ok to eat an egg that was laid by a hen on the floor of the coop instead of the nesting box?

I read somewhere when I first got chickens that you should discard any eggs not laid in the nesting box. I have always thrown those away but got to thinking that people that have free range chickens, ...
Joseph E candiloro's user avatar
3 votes
0 answers
67 views

Sponge cake: how the proportions of the ingredients change the result

The common recipe (at least in Italy) for sponge cake is: total weight of eggs (yolks + whites) = X sugar = flour = 2/3 X I'm aware that the ratio of the ingredients affect the final result. For ...
Mark's user avatar
  • 130
1 vote
2 answers
1k views

Why would a cake mix call for the same number of whole eggs or just whites?

I have a Betty Crocker white box cake mix and the box says to use either three egg whites or three whole eggs. This doesn't make sense to me: if I used whole eggs wouldn't I use less, more like one ...
Sayray13's user avatar
1 vote
2 answers
233 views

How to sous vide eggs in their shells without cracking

I recently tried pasteurising eggs at 57C for 90 minutes, gently adding them directly to the water with a silicone spoon. When finished, I discovered three out of the six had cracked. Ideally, I want ...
Greybeard's user avatar
  • 6,130
0 votes
1 answer
732 views

Are hard boiled eggs safe to eat after hours out of the fridge? [duplicate]

I left hard boiled eggs in cold water over night are they still good to eat? The have the egg odor to them
alda's user avatar
  • 1
11 votes
3 answers
4k views

Do other cultures' foods have anything like ramen eggs?

One of my favourite parts of making ramen is ajitsuke tamago – a soft-boiled egg marinated in soy sauce, mirin, and sake. Marinating a boiled egg to impart flavour seems like a simple idea, but I'm ...
miken32's user avatar
  • 602
5 votes
2 answers
3k views

Why does making a pasta require more yolks than whites?

I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would ...
Ninad's user avatar
  • 51
3 votes
1 answer
6k views

How safe is it to have raw cracked eggs uncovered in the fridge?

At my work we crack maybe 400 to 500 eggs as prep in the morning into little cups and put them in the walk-in fridge. I’ve noticed after some hours if I make myself some eggs to eat later in the day I ...
user102465's user avatar
1 vote
1 answer
1k views

Vegan substitutes for eggs in baking [duplicate]

What can I use instead of eggs for baking, ie, I need very close vegan alternatives.
Ceejay Home's user avatar
7 votes
1 answer
205 views

Figuring out Spanish/Basque savory flan

I'm trying to recreate a dish I had in the Orio restaurant in Valencia, Spain. For lunch, Orio serves a vast buffet of Basque-style open sandwiches (pinchos), including our favorite, which was topped ...
FuzzyChef's user avatar
  • 65.3k
2 votes
0 answers
195 views

Can aquafaba be used in place of flax egg as a binding agent?

I'm interested in following a recipe for lentil wellington. The recipe uses "flax egg", a mixture of ground flax and water, as a binding agent for the lentil and vegetable loaf. My ...
Sriotchilism O'Zaic's user avatar
2 votes
2 answers
263 views

How do I tell when my over medium eggs are done?

I can make an egg over easy, but somehow I can't get over medium. I've tried different methods like lower heat, longer time and high heat, shorter time. At best I end up with a yolk that's overcooked ...
BC22's user avatar
  • 23
4 votes
1 answer
3k views

What is the purpose of adding egg when flouring and deep frying chicken?

Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The ...
Greybeard's user avatar
  • 6,130
0 votes
0 answers
160 views

What Would This Sauerkraut Dish Be Called?

I have a receipe I've been making for a while. I expect that it's "some kind of... or some variation of... " but have no idea what that might be. Ingredients Thick Cut Bacon (100g?). I've ...
Damien Sawyer's user avatar
1 vote
2 answers
347 views

Why do the whipped egg white and syrup for my sorbet not combine?

For some fruit sorbet recipes, eg lemon sorbet, the recipe has three fundamental components: a syrup (maybe cooked with lemon zest etc) the juice of your fruit whipped egg whites It is simple: ...
MrBlueCharon's user avatar
6 votes
2 answers
1k views

Do duck eggs require extra safety precautions?

The answer to a recent question on the Law Stack Exchange ("Is it illegal to sell duck eggs in Austria?") establishes that fresh duck eggs are (or were) illegal to sell in Austria without a ...
Psychonaut's user avatar
2 votes
1 answer
178 views

Do foamed eggs whites thicken liquid in a batter?

Do foamed eggs whites, folded into a batter including some liquid, contribute to the thickening of that liquid? A class of English 'puddings' are those derived from 'lemon surprise pudding'. In these ...
Dan Gravell's user avatar
8 votes
1 answer
3k views

Some duck egg yolks orange while others are yellow: does that reflect the egg quality?

I have noticed that some duck egg yolks orange while others are yellow. Does that reflect the egg quality? E.g. will dishes made with a dark yolk taste better than the ones with light yolk, or vice ...
Franck Dernoncourt's user avatar
0 votes
0 answers
102 views

Can you steam eggs with other food? Is this healthy? [duplicate]

I cooked eggs on top of potatoes and I was wondering if this was a wrong thing to do. Edit: it isn't duplicate, it is about steaming not boiling.
demonoga's user avatar
1 vote
1 answer
1k views

Blue spots in omelette?

My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just looked odd. She assured me that they ...
Mairead's user avatar
  • 11
3 votes
1 answer
3k views

What does adding 1 extra egg to quick bread do?

Question: What does adding an extra egg to quick bread batter do? Do I need to add any additional leavening when I do this? Can I add 2 extra eggs and have it rise / bake properly? I make a lot of ...
Louise's user avatar
  • 31
2 votes
3 answers
1k views

Why do some egg products smell like spit and how can I prevent this from happening?

There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten or overcooked eggs. People I've asked ...
Katerino's user avatar
3 votes
1 answer
9k views

Once unwashed eggs have been refrigerated, must they remain so?

Other questions on this site have addressed the fact that unwashed eggs do not need refrigeration because they are protected by a "cuticle". Washing removes the cuticle, and therefore ...
mweiss's user avatar
  • 145

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