When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and
I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
The cracks are practically invisible to naked eye but while boiling, they spew out all the yolk into the water creating a lot of mess. I'm wondering if I could
I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins. I then proceeded to place the cold egg int
I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the o
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape. I've also ordered French omelett
If eggs are thoroughly washed and of course beaten before microwaving, and after the process I can find no liquid, is there a possibility that salmonella is sti
If I want to eat a hard-boiled egg every day of the week, should I boil them and store them (refrigerated) all at once or should I keep raw eggs in the fridge a
I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to
I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However,
So, I have this jarred salmon here, caught up in Montana in 2010 I believe, cooked (not sure how) and sealed in a mason jar since. I opened the jar yesterday an
I have been given four ramekins and a cooking book with 30 recipes for eggs in a ramekin as a present. Everything is explained very clearly: Preheat the water
Having just made a batch of meringues,I am now left with lots of egg yolks, can I use them in recipes that ask for "eggs" i.e cakes and tray bakes. Is the white
I've heard that the white part of an egg cooks (solidifies) at about 63°C (145°F). I've heard that the yolk cooks at about 68°C (154°F). Is this
Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
Its easy to google and find information on the shelf life of hard-boiled eggs from seemingly authoritative sources. It seems roughly 1 week when refrigerated is
I know that an egg shell is made up of approximately 92% Calcium Carbonate. The remaining percentage of the mass is a protein matrix. I know that vinegar (5%
I know raw eggs should be avoided, especially by sensitive people (children, pregnant women), as they may contain salmonella. Let's say I make a big tub of ice
This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickle
Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH a