Questions tagged [eggs]

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

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4
votes
1answer
320 views

Cooking eggs too soon for Keto dough

I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to ...
7
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2answers
2k views

Citric acid for hard-boiled eggs?

I recently ordered some dish from a local food delivery company. The dish, among other ingredients, contained hard-boiled eggs. The ingredient list read the following: [...] Hard-boiled eggs (egg, ...
1
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3answers
732 views

Temperature gradients in boiled/baked eggs?

In my Science of Cooking class, we were asked to do a lab involving hard-cooked eggs using two forms of convection heat, dry (in the oven at 450 degrees) and wet (boiling water). For both the boiling ...
5
votes
1answer
297 views

monster egg . how to

I recently found a recipe for making a monster egg... i think it may have been medieval. The recipe required 6 eggs for yolk and white. the yolk and whites would be separated into 2 pigs bladders and ...
2
votes
2answers
11k views

Safe to leave eggs in water overnight?

I want to have boiled eggs in the morning when I wake up. For this I want to use a standard rice cooker. My plan is to add the eggs and water before going to bed, set a timer and go sleep. Is it ...
4
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3answers
20k views

Can I boil a peeled egg again?

I prefer my eggs hard boiled. But sometimes I end up with boiled eggs that have runny yolks, either due to my own carelessness or the overeager nature of the house help. Is it okay to boil eggs after ...
4
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2answers
4k views

What causes deviled eggs to 'weep'?

I've made deviled eggs hundreds of times over the years. On rare occasion, after being refrigerated, they weep. I always follow the same procedure, making sure that the egg whites are completely dry ...
10
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1answer
4k views

Is the print on eggs safe for consumption?

I notice that many eggs nowadays have print on them that states the expiration date of the egg. I have only see the print in pink. Are these print safe for consumption, for example, if I boil an egg ...
6
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2answers
8k views

Substitution of applesauce for eggs in a boxed brownie mix was a failure. Did I do something wrong?

Has anyone been successful in replacing eggs with applesauce in a box brownies recipe? I'm trying to stick with a boxed brownie mix but has an egg and we have someone with an egg allergy in the house. ...
2
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2answers
237 views

Hardcooked eggs by steaming (not boiling)

Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on the process, including what not to do.
11
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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 ...
5
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4answers
501 views

What am I doing wrong soft boiling my eggs?

I've been trying to cook a good soft boiled egg for a long time now, and I don't think I've ever gotten it right. I've tried a bunch of different methods, but this is the one that I've seen thrown ...
4
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3answers
879 views

How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?

I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve: Tangy Salty A ...
1
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1answer
3k views

Freezing ready to poach eggs

I am generally a bit strapped for time, so in an attempt to maximise my time my plan is to crack eggs into clingfilm and tie them so they make poaching pods, freeze them, and drop them into water when ...
2
votes
2answers
2k 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?
1
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1answer
2k views

Substitute for eggs in Macarons (No Legumes)

My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, however, is that often times I just make them ...
0
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2answers
3k views

If you microwave leftover egg shells is the salmonella dead on the shells

I don't have any pictures. If you microwave leftover egg shells is the salmonella strain killed or not?
1
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2answers
6k views

Would adding more egg help crumbling cookies?

As this is a controversial subject I cannot just ask it to the majority of the women I know that bake. I make cookies for my father who has cancer and was losing weight at an alarming rate until I ...
9
votes
2answers
819 views

Does beating hot oil into eggs before cooking an omelette make a difference?

Usually, when I prepare an omelette, I pour oil in a cast iron pan and heat it. In the meantime, I prepare the eggs and I beat them fluffy. When the oil is pretty hot, I pour it in the eggs while ...
2
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5answers
87k views

Are eggs left in car trunk for 3 days safe to eat?

I had purchased eggs at the supermarket and i forgot them in the trunk of my car for for 3 days are they still okay to eat?
0
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0answers
54 views

Macarons with no feet in convection oven [duplicate]

I made a french macaron (french meringue) and the result was aweful. The recipe is: 275 g almond with 250 g powder sugar 6 egg whites with 210g sugar 10 minutes on 160 Celsius. What was wrong
3
votes
3answers
325 views

Are there desserts which use whole eggs (not mixing them in)?

It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception. However, the idea of doing that to a sweet dish seems totally foul. ...
2
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2answers
1k views

Fried egg safety

I was cooking fried eggs today. 3.5 minutes on medium heat for both sides, the eggs were solid and yolk had been broken in with the whites, everything appeared solid outside. We noticed while eating ...
4
votes
0answers
18k views

Why is egg and orange juice such a bad combo? [closed]

Eggs and orange juice are not uncommon around the breakfast table, but unfortunately, eating and drinking both in the same mouthful was an unpleasant surprise. It was as if a chemical reaction had ...
16
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5answers
6k views

How to make century eggs?

I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few years now, and I desperately miss century ...
5
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3answers
8k 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,...
3
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1answer
1k views

Why mixing hot syrup (sugar + water) into yolks in sabayon?

Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed ...
21
votes
4answers
8k views

How can I cook an egg to win at egg tapping?

Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping? The egg should still look and feel like a regular egg (although it's probably ...
1
vote
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
35
votes
4answers
75k views

Why does this entire carton of eggs have 2 yolks each?

I got chills this morning making breakfast as I cracked open 6 eggs in a row, all having 2 yolks each. I've read this is caused by an anomaly that is considered normal in an egg here and there. I ...
4
votes
1answer
12k views

White areas in egg yolk

I cracked open three eggs in a pan and in one of them the yolk looked mottled and it looked like swirly white areas inside the yolk. (I am not referring to the chalaza stringy bit or the germinal disk)...
26
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6answers
13k views

How do I convey an order for over medium eggs without runny yolks?

I'm not a chef; I'm a (new) waitress and a few days ago a customer ordered her eggs over medium, but she didn't want the yolks runny. She was very insistent on this, and said she would send them back ...
7
votes
4answers
2k views

How can I address watery eggs in a microwaved breakfast sandwich?

My blessed wife fixes me batches of breakfast sandwiches consisting of a sandwich thin, some ham and egg whites and freezes them. It's a great breakfast, except for the fact that as it defrosts in the ...
10
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2answers
2k views

Why is water added to the egg wash of challah bread?

This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of this small amount of water? It seems like ...
1
vote
1answer
1k views

Eggs in a convection microwave

I'm trying to cook eggs in a convection microwave. It is NOT using microwave to do it - I've made bread, pies, etc in it. Any recommendations on timing and temps?
5
votes
2answers
1k views

What is the term for 'sunny side up' omelette?

I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Friends have suggested several names for ...
3
votes
1answer
233 views

Why does almond milk make eggs stick to a nonstick pan?

I was doing an experiment when I was making eggs this morning, and tried friendly farms almond milk instead of regular milk in my eggs, and the eggs stuck to the pan, when they normally won't without ...
2
votes
5answers
7k 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 ...
1
vote
2answers
7k views

How to tell if eggs are rotten

Over the past couple of weeks our local supermarket has been selling eggs very cheaply. (large eggs for half the price of medium eggs). So we've been eating a lot of eggs, not a problem, but I still ...
3
votes
1answer
908 views

Why does peanut butter become very hard when adding egg yolk?

I'm making some peanut butter meringue-type cookies and I noticed that when I mix the egg yolk into the peanut butter, the mixture immediately becomes very hard and stiff. Based on the speed, I'm ...
4
votes
1answer
684 views

Egg sizes of yesteryear and today

I have a great Mrs Beetons recipe for Almond Icing. However, as it's a very old recipe and calls for the whites of 4 eggs what size egg should I use. As eggs on the whole have been getting smaller ...
4
votes
3answers
12k views

breading/crumbing: mixing the eggs and flour?

i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it work if I mixed the eggs and flour to make ...
17
votes
3answers
67k 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?
4
votes
3answers
1k views

Can I substitute gluten for eggs in coconut flour pancake recipes?

I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas. I've tried several coconut flour pancake recipes, but they all come out tasting like fried eggs to ...
1
vote
1answer
275 views

Can I still cook this white king hot cake without using any eggs?

So I have a hotcake mix in a box, White King Hotcake Creamy Classic, but I ran out of eggs. It's 1:10 AM here in the Philippines and there are no stores open so I'm asking if I can still cook this ...
3
votes
1answer
465 views

Sweeten/Fix Eggnog

I made some non-alcoholic eggnog using the same recipe I had previously used but this time it came out too eggy (tastes a bit like tapioca but too much egg taste, even for eggnog). Is there a quick or ...
3
votes
2answers
8k views

In making a pudding, can you replace yolks with whole eggs?

Can I use six whole eggs instead of six yolks. The recipe calls for: 6 yolks 1.5 c sugar 4 heaping T cornstarch 1 can evaporated milk 1 can regular milk (fill the above can) 1 T vanilla
3
votes
2answers
2k views

Egg substitue in enriched breads [duplicate]

I'm making Kolaches (a Czech semi-sweetened dough with a sweet filling), but I'm challenging myself to cook vegan, and therefore can't use an egg. I've got a bunch of recipes, but all of them are ...
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 ...
0
votes
2answers
21k views

How do eggs relate to the texture of the cake?

But to answer your last question, eggs role in cakes isn't necessarily to contribute flavor, but more as a binding agent, which ultimately determines the texture of your cake (e.g. light and airy, ...

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