Skip to main content
82 votes
Accepted

Can one bake a cake with a cooked egg instead of a raw one?

I would say no. The function of the egg in the cake is to go in raw, mix with the other stuff, and once the raw egg has penetrated and coated the other ingredients thoroughly, bind it all together ...
Lorel C.'s user avatar
  • 7,112
63 votes
Accepted

Is it possible to cook an egg in a thermos flask?

Yes, it is possible to cook an egg in a thermos. After thinking about the physics some, I decided to try this out. In particular, I considered that the egg is maybe 50ml in volume; with 500ml of ...
Joe M's user avatar
  • 5,673
55 votes

What happened to my egg?

Your egg whites were cooked by the alcohol in the extract. Cooked, in this case, means denaturing, which means unfolding the protein molecules. There are many ways to denature proteins. Acid, such as ...
myklbykl's user avatar
  • 5,094
53 votes

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

Not to be dismissive, but this just sounds like a difficult guest to me. I think you'll find that this happens from time to time and it can be tough to know exactly what they're asking for. There are ...
logophobe's user avatar
  • 14.9k
48 votes

Is there any way to bring an egg to its natural state (not boiled) after you cook it?

No, there is no way you could do this in a kitchen. The process of denaturation is usually considered irreversible, a boiled egg stays boiled. Ok, it is possible to un-denaturize proteins if you have ...
Stephie's user avatar
  • 60.1k
48 votes
Accepted

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

Double yolking tends to happen more often in spring and with young or very old birds. As commercial egg producers do not tend to let their birds get old, unless you are getting farm eggs, they are ...
dlb's user avatar
  • 8,633
47 votes

Cooking Scrambled Eggs ends up with excess liquid

You've already spotted two of the possible reasons for scrambled eggs to sit in a pool of water: condensation, and the other ingredients in the scramble seeping moisture. The condensation you can ...
FuzzyChef's user avatar
  • 65.3k
45 votes

Why do my fried eggs start browning very fast?

Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil. The easiest way to ...
Sebastien's user avatar
  • 709
37 votes
Accepted

What makes egg whites and almonds a good combination

There is nothing special about the combination, you seem to have stumbled over a case of confirmation bias :) Here I made a table with examples. The table is by no means complete, it contains the ...
rumtscho's user avatar
  • 139k
34 votes
Accepted

Ways/techniques to make things "fluffy/foamy" like whipped cream?

There is no single, universal technique for making random food "fluffy". And you may have to live with significant changes in the recipe and in the final results if you try it. Classically, ...
rumtscho's user avatar
  • 139k
31 votes

Exploding shelled egg in microwave

Oh lordy. You're lucky you didn't get hurt. Ann Reordan did a good video about these microwave egg hacks. The segment with her many experiments starts around 6:00. (other hacks/myths are at the ...
kitukwfyer's user avatar
  • 5,229
30 votes

What did European/American historical cooks do with the egg whites?

There were certainly uses for egg whites that didn't involve eating them: Clearing beer and wine (using egg white as finings). This isn't common any more, and anyway only uses one egg white to six ...
Chris H's user avatar
  • 44.5k
29 votes
Accepted

Why does cooking fewer eggs require more water/steam?

These egg cookers work by simply heating the water until it all evaporates. Most cookers sense when all the water is evaporated, and automatically turn off and/or alerting with a beep or noise. They ...
AMtwo's user avatar
  • 9,017
28 votes

How much do egg yolks and whites weigh, in grams?

The rule of thumb to divide an egg is: 60% egg-white 30% yolk 10% shell So it depends on the size of egg you use (note that the size definition varies between countries). Example: For a ...
Stephie's user avatar
  • 60.1k
28 votes
Accepted

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

To keep this on topic, I'll focus on ingredient selection and preparation, any further hints are a physical aspect and have to do with where to hold and how to hit. Your first goal is to find an egg ...
Stephie's user avatar
  • 60.1k
28 votes
Accepted

What did European/American historical cooks do with the egg whites?

Another high-volume specialist use for egg white was mortar. Specifically, it was used very frequently in the Middle Ages, in the standard lime and sand mortar: a 2017 study suggests that 6% egg ...
Michaelyus's user avatar
27 votes

How to replace large eggs for medium in a recipe?

There’s a good chance that the difference of what will be perhaps half a tablespoon just won’t matter in the final product. You don’t say what exactly you are going to make, but if your recipe was so ...
Stephie's user avatar
  • 60.1k
26 votes

What did European/American historical cooks do with the egg whites?

Just the other day I was watching an episode of the Great British Baking Show (sorry, don't remember which one), and they mentioned that egg whites were often used to stiffen clothing, something we'd ...
Pete Becker's user avatar
25 votes

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

My understanding is: Over easy - yolk runny and some white runny Over medium - yolk still runny and white firm Over medium well - yolk not runny but still soft and white firm Over hard - yolk firm; ...
paparazzo's user avatar
  • 6,308
25 votes
Accepted

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

There is indeed a cross-contamination risk. The pathogen of concern is salmonella from the chicken, but salmonella can also be present in the eggs. However, cooking dramatically reduces the risk of ...
moscafj's user avatar
  • 76k
24 votes
Accepted

Why not incorporate eggs at the last moment when making crepes?

Your supposed advantages are not correct. I believe if eggs are mixed too much, whites can get a rubber-like texture. No, this is not correct. Are you thinking of gluten? That is the ingredient that ...
rumtscho's user avatar
  • 139k
24 votes

What is the effect of washing unbroken eggs?

You’re washing off what’s called ‘the bloom’ which is a protective coating that’s not entirely obvious at first glance. Once you wash it away, the egg will degrade more quickly, so in the US you’re ...
Joe's user avatar
  • 80.9k
23 votes

Is there any method to boil a cracked egg without making a mess?

If an egg is already cracked then it will almost certainly split open when boiled, there's no way to avoid it, it would be best to cook them using another method. Be aware that once eggs are cracked ...
GdD's user avatar
  • 76.7k
23 votes

Is there any method to boil a cracked egg without making a mess?

I use Egglettes™ to boil my eggs. You simply crack the egg/s into a silicone cup and place it/them into boiling water. Without wishing to seem like a crappy infomercial (see below), I find it a heck ...
Richard's user avatar
  • 342
22 votes

Can one bake a cake with a cooked egg instead of a raw one?

It is possible, but only if you do not want it to act as glue. are the chemical processes of boiling an egg and cooking it inside the dough fundamentally different? As mentioned in earlier answers ...
Mołot's user avatar
  • 1,612
22 votes

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

Another thing to try -- start or end the cooking with some minutes of the toaster oven on "broil". This should activate only the top heating elements, preferentially cooking the egg without ...
eac2222's user avatar
  • 321
21 votes

Why do my fried eggs start browning very fast?

As @Sebastien has pointed out, your pan is too hot. His advice is spot on. While you can achieve the results you are looking for this way, you would increase your chances quite a bit by using a non-...
moscafj's user avatar
  • 76k
21 votes
Accepted

What does it mean when an egg splatters and the white is greenish-yellow?

From The Splendid Table: Older eggs (which are still safe to eat) tend to be more alkaline, which encourages a green reaction similar to that green ring you can get around a hard-cooked egg yolk. The ...
Anastasia Zendaya's user avatar
21 votes

Exploding shelled egg in microwave

In 2017 researchers from Charles M. Salter Associates in San Francisco looked into the exploding microwaved eggs. They'd been hired to offer testimony in litigation of a case where a consumer claimed ...
Showsni's user avatar
  • 311
20 votes
Accepted

What, if at all, is the difference of cooking an egg on high or low heat?

The proteins in egg white and egg yolk behave differently at different temperatures. It is an ingredient that responds to very subtle temperature variations. That is why it is a favorite item to ...
moscafj's user avatar
  • 76k

Only top scored, non community-wiki answers of a minimum length are eligible