Questions tagged [eggs]

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

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21
votes
1answer
62k views

Are refrigerated hard boild eggs really unsafe after a week?

Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs need to be eaten within one week. I'm a ...
13
votes
6answers
31k views

How can I create a scotch egg with a runny yolk?

I ate a scotch egg at thebreslin.com in New York City. The dish was clearly cooked fresh and the yolk of the egg was still runny when I cut into it. It was pretty amazing. My question - how can I ...
0
votes
3answers
247 views

Egg freshness--stale eggs at market?

What's the best way to tell if eggs are fresh when you don't have access to a glass of water (I.e at farmers market)? The teaching has been eggs from the farmers market are fresher than those at the ...
4
votes
1answer
157 views

Is there an upper limit to the “room temperature” at which eggs should be stored?

(Unwashed) eggs needn't be stored in a fridge. Well, depends where you live and if the hens get vaccinated against salmonella, that is. Basically eggs come with a type of natural coating - the ...
6
votes
1answer
149 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
vote
0answers
91 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
vote
1answer
3k views

Is the sink or float test for eggs accurate?

I recently read that the sink-or-float test to see if eggs are still good is not a very reliable judge; eggs float because as they age the eggs lose moisture and air replaces it. That’s what I read. ...
22
votes
5answers
387k views

How long can eggs be unrefrigerated before becoming unsafe to eat?

A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do ...
0
votes
2answers
301 views

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 ...
6
votes
4answers
5k views

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 ...
0
votes
1answer
134 views

Cured Frozen Eggs

I've cured egg yolks before (in salt) and I've learned frozen egg recipe. Freezing an egg allows for it to coagulate and intensify the flavour. I've been trying to figure out how to cure one of these ...
6
votes
2answers
317 views

Since when have eggs in the UK said “at home, refrigerate” (and why)?

Eggs in the UK (and most if not all of Europe) are sold at ambient temperature. This question is specifically in this context. When putting a box of eggs away in the cupboard yesterday I noticed ...
1
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3answers
206 views

Do I need to separate all the eggs if a recipe needs more yolks than whole eggs?

I am going to make lemon bars except I am going to use oranges instead, so I was reading the recipe for lemon bars. The recipe calls for 2 large eggs and 1 large egg yolk separated, then in the ...
3
votes
3answers
566 views

How to cook multiple batches in a wok without things burning

I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the second batch things are starting to get ...
1
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0answers
962 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?
8
votes
7answers
49k views

How long to steam eggs for? (Instead of hard boiling)

I'm steaming eggs, rather than hard-boiling (I want the same effect), because it's convenient as I'm using the steam from some boiling chickpeas underneath. But I can't seem to find a definitive ...
4
votes
2answers
283 views

Will eggs absorb flavor from cooking liquid?

Making scrambled eggs by boiling them seems all the rage these days. I tried it with mixed results; there seems to be a bit of a knack. I’d like to know, if I use a liquid other than water, like ...
10
votes
3answers
12k views

How can I rescue a soft boiled egg that is too soft?

I love a boiled egg, but it has to be soft. On occasion I get it just too soft, so some of the white is still 'snotty'. Oviously I only discover this once I have opened the egg, when it is too late ...
5
votes
1answer
29k views

Why do egg dye recipes include vinegar?

I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wide range--what practical effect does the ...
1
vote
5answers
6k views

Can you peel a soft boiled egg?

Is there anything other than the temperature of the shell making it difficult to peel? I'm sure the white would be firm enough to withstand a gentle peeling if you're careful? I was hypothesizing ...
5
votes
3answers
7k views

How can I obtain perfectly peeled boiled eggs? [duplicate]

Let me put some context to this question. Sometime ago I checked into this hotel (it no longer exists). It used to be some mansion, and a chain converted it to a routine hotel. Lousy sound insulation,...
2
votes
2answers
2k views

Do I put vinegar in the water when poaching an egg? [duplicate]

Does the water need to boil or just be hot? Do I need to put salt and vinegar in the water or just salt? And if it needs vinegar, what kind? How long do I leave it in the water to get the white solid ...
12
votes
3answers
30k views

What are these dark green spots inside raw eggs?

I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs that I cracked open today, there were ...
1
vote
1answer
163 views

What's the egg for in this no-bake fridge cake and can I leave it out?

I remember making these as a kid, they were quick and easy to make. I'd like to make some now, but there's an uncooked egg in the recipe and I'm pregnant. I don't really understand what the egg is ...
2
votes
0answers
279 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 ...
3
votes
2answers
396 views

blood in poultry farm white egg

I brought four-five eggs day before yesterday and today when I cracked one I saw blood in it, rest others were fine. It doesn't look like a drop of blood fall upon it, it looks like I can't separate ...
0
votes
1answer
2k views

What do eggs do in enriching and glazing

I have got thinking about this and now I want to know an answer. In most functions of eggs (coating, thickening etc) all are from coagulation but glazing and enriching do not. What is the function ...
6
votes
2answers
418 views

Egg wash with no yolks or reduced yolks

I am making a recipe today that is basically fried mashed potato bites: Take cold mashed potatoes and mix in a whole egg. Form a little ball of potato around a little cube of cheese. Coat in an egg ...
18
votes
13answers
86k views

Can I make pickled eggs that don't require refrigeration?

This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickled eggs a lot. They aren't very versatile ...
1
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2answers
1k views

Salmonella in eggs that been used in mousses and other desserts in their raw state

The following text is from the FDA site: What is Salmonella? Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with ...
2
votes
2answers
6k views

Are these eggs safe to eat?

I like to hard boil eggs because they are one of very few foods that help when my sugar levels are too low. But now Im a little paranoid. The other week I read online that if you take an egg out of ...
17
votes
3answers
48k 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?
5
votes
8answers
14k views

How to prepare eggs in shape suited for bagel?

I often buy an egg bagel from the local coffee shop. The egg is cooked to a shape that is perfect for the bagel. From my observation it is a scrambled mixture that goes into a small glass bowl, and ...
-3
votes
1answer
989 views

What are the differences between egg whites and egg yolks? [closed]

Egg whites are obviously different from egg yolks in that the former are, well, white when cooked, while the latter are yellow. But, what other differences are there? Some possibilities: Nutrition ...
9
votes
1answer
6k views

How long does it take to cook eggs safely as a function of temperature?

The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a longer period of time at a lower temperature. ...
5
votes
1answer
207 views

Why does this chicken recipe result in a glutinous mess?

Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), and then coating them with a bread crumb ...
15
votes
1answer
19k views

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134F for 2-4 hours, but I have 2 problems: some of the eggs crack and most of ...
1
vote
1answer
664 views

Egg muffin tin cooking [duplicate]

I make egg muffins in a muffin tin, using cubed ham, green pepper, onion etc. plus of course beaten eggs. How long can I keep these in the fridge after they have been baked in the oven. I've tried ...
3
votes
1answer
497 views

Why does pressure cooking of chicken eggs make eggs easier to peel?

In an experiment, I cooked a 12 organic chicken eggs from the same batch: A) 6 in boiling water and B) 6 in a pressure cooker: 6 eggs in a basket which is on a tripod inside the cooker 5 minutes ...
3
votes
3answers
334 views

It's adequate to clean egg shell to cook with it?

If I want to cook natural farm eggs with its shell at low temperature (65C-150F) for 20-30mins and they have some dirt at shell is better to clean it or not? If it's better to clean it what's the ...
0
votes
2answers
680 views

How can I make oatmeal cookies softer/more chewy?

I am using the vanishing oatmeal cookie recipe on the container of Quaker oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or softer cookie. It calls for two eggs - ...
3
votes
1answer
1k views

Worried about raw eggs, Salmonella, and pasta maker.

I recently got a pasta maker as a gift. The instructions clearly say to NEVER use water on it. My main concern is the raw egg in the pasta dough. How do I make sure the pasta maker is safe for future ...
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 ...
4
votes
1answer
227 views

What results can I expect from egg and sugar variations in spritz cookies?

Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what differences might result from these ...
14
votes
4answers
3k views

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the technique,...
7
votes
2answers
2k views

How can I get Italian meringue to thicken?

I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can ...
0
votes
2answers
662 views

Chocolate mousse turned to scrambled eggs in cream

So I was trying to make a white chocolate mousse. The recipe called for heating up cream, beating egg yolks, then combining the two and thickening over heat. I must've cooked it too long as the egg ...
1
vote
2answers
1k views

Royal icing safety concern

Is it possible to acquire salmonella from consuming royal icing? Is it better to use a powder substitute? I am afraid to serve egg whites that have not been cooked in a recipe. What do you think?
3
votes
1answer
123 views

Can “low fat” eggs have an impact on meringue formation?

Yesterday I tried making a meringue-based dessert with a recipe I've used successfully a few times before, which calls for 6 egg whites and 1.5 cups of sugar. I made sure to have no egg yolk with the ...
8
votes
1answer
2k 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 ...