I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages l
What's the best method to poach an egg without it turning into an eggy soupy mess?
What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the
Is it possible to tell if an egg has gone off? I am not referring to those eggs that have been especially brined to look like they've been sitting around for
Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubar
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
At my workplace, there's a mysterious carton of eggs in the common refrigerator. Nobody I've asked knows whether they're raw or cooked. Is there a way to tell,
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwi
Could anyone point me to a good video on cracking an egg and then separating the white and the yolk? I need to improve my technique. For every few eggs that I
I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment. Can I use something else?
I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook).
I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs. I've heard a v
Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do y
I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?
This is one of the most annoying duties in the kitchen, for me. What are yours tips and tricks to peel hard boiled eggs easily?
Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously
I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - wit
Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?
I've noticed when I've bought Italian eggs from delis here in Europe that the yolks are very yellow - almost orange. Why is this? Assume it's the hen's diet. Wh
How do you halve a recipe that calls for 1 egg? Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg sub