Questions tagged [eggs]

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

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1answer
435 views

Forgotten Fried Eggs Recipe

I have long been trying to increase the quality of my fried eggs. A few weeks ago I ran across a recipe that instructed me to crack the eggs into a cold pan, season them right there and THEN turn on ...
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2answers
4k views

Is it better to wash eggs before refrigerating?

I want to know how to store eggs in the refrigerator. Some people say to never wash them, others say it's ok to wash eggs before refrigerating. Which is correct?
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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.
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1answer
8k views

Using whole eggs versus egg whites only [duplicate]

I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version ...
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2answers
146 views

Testing For Salmonella in raw eggs

I purchased eggs from the refrigerator in a local grocery store...When arriving home I missed and left them on the floor in my house in the plastic grocery bag still in the carton for 2 weeks! The ...
0
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1answer
509 views

Does a mayonnaise have longer shelf life with egg white only as opposed to yolk?

I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated). I have access to pasteurized egg yolk, and white. I believe there will be a longer shelf life ...
1
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1answer
87 views

Should I reheat my eggs before using in recipe?

I premade scrambled eggs tonight for this recipe (very early tailgate party tomorrow, don’t judge): https://www.hgtv.com/design/make-and-celebrate/entertaining/ham-egg-and-cheese-croissant-wrap My ...
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1answer
990 views

How long does it take to pasteurize something at 60C?

Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recall reading that holding it for 5 minutes ...
6
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1answer
1k views

Eggs used as Binders

Eggs are commonly used as a binder in meatballs and other foods. If separated, is one part of the egg a stronger binder: Is the white a stronger binder than the yolk? Is the yolk stronger than the ...
1
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1answer
114 views

Will agitated already set custard re-set again?

Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate this liquid to make it pourable. Will it ...
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0answers
329 views

Soft-boiled Ostrich Egg Sous Vide [duplicate]

Tomorrow morning I want to try a soft-boiled ostrich egg in my sous-vide cooker at a temperature of 65°C. Does somebody know how long the egg has to stay in the sous-vide cooker? I've found an online ...
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0answers
1k views

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 ...
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3answers
1k views

Does a pan used for cooking scrambled eggs multiple times a day need to be washed with soap every time?

I have some very tight diet restrictions right now due to a medical issue. As a result I need to eat scrambled eggs three times a day. Here's my question: if I rinse the pan thoroughly each time do ...
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1answer
1k views

Egg pasta vs. water+semolina pasta texture

I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs. Is it supposed to be like ...
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1answer
25k views

How long can refrigerated eggs last past their date?

I have a set of eggs that expired last week, would they still be okay to cook with? Generally in the USA, can refrigerated eggs be used past their expiration date?
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1answer
63 views

Pasteurize egg yolks?

I want to make a cake filling consisting of sweetened condensed milk and lemon juice so I thought of adding egg yolks to make it more dense, but the condensed milk and lemon juice doesn't need cooking ...
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2answers
1k views

Why and how does the egg white stick to its shell when cooked sous vide?

I've been cooking eggs sous vide and love the control over the consistency of the yolk; a perfectly jammy egg yolk is one reason the sous vide approach impresses me. However, there is one sticking ...
3
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1answer
1k views

My egg roll wraps smell sour. They expire in 2 days. Are they still okay to use?

I'm cooking egg rolls and my egg roll wraps smell sour. They say they expire in 2 days. Are they still okay to use?
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3answers
355 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
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1answer
217 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
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1answer
161 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 ...
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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 ...
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1answer
4k 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. ...
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2answers
157 views

Baking Soft Boiled Eggs?

For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
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2answers
652 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
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4answers
6k 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 ...
6
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2answers
603 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 ...
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1answer
257 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 ...
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3answers
391 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 ...
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3answers
955 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 ...
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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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2answers
618 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 ...
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2answers
3k 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 ...
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1answer
330 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
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0answers
315 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
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2answers
483 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 ...
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2answers
2k 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 ...
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1answer
1k 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 ...
5
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1answer
221 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 ...
3
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3answers
427 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 ...
3
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1answer
2k 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 ...
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2answers
885 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 ...
4
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1answer
299 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 ...
3
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1answer
138 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 ...
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3answers
159 views

How can I make menemen look better?

So, there is this famous Turkish dish called menemen. It does not look very appetizing: It is prepared using scrambled eggs, tomatoes, green pepper, onion and cheese. Here is a detailed recipe. ...
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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 ...
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1answer
524 views

Can I pastuerize eggs for eggnog without sous vide?

I would like to safely make eggnog with raw egg. The options I have read about are buying pasteurized eggs (can't find any locally) and sous vide (I don't have specialised equipment). Is there any ...
2
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1answer
403 views

Are the eggs in semi-freddo cooked?

In the recipe that I used for raspberry semi-freddo, one beats the eggs and castor sugar in a heat-proof dish over simmering water until it becomes thick. Are the eggs actually cooked? What is the ...
4
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2answers
179 views

Changing a vegan cookie recipe?

I am tyring to cut refined sugar from my diet and I have Celiac disease so no gluten is a must. Both of these things make baking a challenge. I have been using a mixture of coconut palm sugar and pure ...
3
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2answers
8k views

How to prevent egg muffins sticking to non-stick muffin pan?

I have good quality non-stick mini-muffin pans that are in perfect condition, and I spray them very thoroughly with canola cooking spray. I don't have a problem with sticking with anything except my ...

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