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Leave out the flour, boil it in chicken broth and you've got some matzah ball soup!


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The water probably comes from the vegetables. Make sure they're precooked and as dry as possible before adding them to the scrambled egg. But if you overcook scrambled egg then it will tend to weep itself. Either way adding one teaspoon of ordinary flour per egg to the mixture will help stop that. Any starch will probably work but flour works the best. You ...


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I tried to hard boil an egg in my microwave.... I pricked two holes on the egg and had it in a microwave safe bowl of water. After two minutes it exploded and my microwave door flew open. Right away the microwave shut off and I can not get it to turn on, so yeah, not worth experimenting with this.... I now have to buy a new microwave.


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If you fried it in oil, it’s a type of latke. Breadcrumb latkes actually predate the potato latkes which are common today, as potatoes are a ‘new world’ crop If it’s just cooked on a griddle or in a pan, then you might consider it to be a pancake, but depending on the stiffness of the batter and the ratio of eggs to starch, it might be closer to a dumpling (...


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Génoise is always made with whipped white eggs for maximum fluff. No matter how long you whisk your whole eggs, they will never get close to the consistency of whipped egg whites. Found an interesting comparison video here: https://www.youtube.com/watch?v=YCdOU-1sjO0 Now if you make your cake with foamed eggs I'm sure it will be good, but it won't be a ...


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I'd say "pancake" is indeed the correct name. For something as simple as a pancake the number of different recipes is astonishing. You'll find variations with more or less eggs, with or without whipping the eggs, with or without baking powder, with or without added milk or water, sweet and savory variations. Some recipes substitute some flour with ...


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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 green is harmless, but pretty much inevitable in older eggs. From Quora: If the yolk is breaking easily then the eggs are either older eggs or lower grade ...


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Apparently divided culinary uses for eggs were not uncommon, in addition to industrial uses for egg whites mentioned by others. (Filipino egg-yolk cookies, among other things, are attributed to the massive use of egg whites in the cement for local churches, and egg whites made medieval cement water-resistant.) Egg whites were reportedly used to make egg ...


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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 albumen (I assume by weight) provides the strongest mortar. It was not the only binding agent available to construction, but at least in the Middle East and in ...


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In the UK, anything longer than 3 days from production is generally deemed risky and unsaleable for commercial purposes. For home use, if you're fridge is at the warm end of the scale /5°c 3-5 days sounds about right to me. If it's a cold fridge /2or3°c you can add a day or two onto that range. This is a slightly higher risk approach than in a commercial ...


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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 do with starch today. That left an excess of egg yolks, which was supposed to be the explanation for why so many recipes back then used egg yolks.


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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 gallons. As an adhesive in bookbinding and gilding, and as a size. In makeup: Wikipedia - ancient nail polish Royal Museums Greeenwich - as a skin treatment ...


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