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Questions tagged [eggs]

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

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1answer
5k 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. ...
3
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2answers
192 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
773 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
7k 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
1k 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
381 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
577 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
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3answers
1k 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
779 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 ...
1
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1answer
436 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 ...
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0answers
325 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
525 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
238 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
459 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 ...
0
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2answers
991 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
305 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
146 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
167 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
5k 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
529 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
405 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
180 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
10k 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 ...
4
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1answer
332 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, ...
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3answers
832 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
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1answer
307 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 ...
3
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2answers
13k 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
21k 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
244 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
28k 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
679 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
1k 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 ...
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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
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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?
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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 ...
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2answers
4k 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?
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2answers
7k 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 ...
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2answers
893 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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6answers
102k views

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

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?
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0answers
57 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
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3answers
332 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. ...

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