Last time I tried to cook sunny side up eggs on a metal skillet. I put butter on the skillet, allowed it to heat and then I cracked two eggs on it. Immediately
Just a though that I had today while whipping egg whites in the tabletop mixer. Can you whisk them 'till they separate, curdle, develop off flavour, strange ar
When making dishes like Chicken Parmesan, fried zucchini, general tso's, etc, and prepare the breaded item, I first scramble a few eggs then dip the the item fr
When I make pancakes, the recipe I use calls for 1 egg and 1c of flour. However, usually I increase the flour (up to 50%) to make a bit more. I've tried both ke
I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary f
In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find an
I usually throw 3 eggs in a bowl and stir (also known as scrambled eggs) until it become a mixture, then I throw into a wok and fry it. However, I always get th
Is there any truth to coating eggs with oil, placing them in the cartons upside down and then not storing them in the refrigerator - will make them last a few m
For the first time I have seen hen eggs with two yolks. Do they indicate a special kind of hen? OR A special kind of grain fed to the hen? OR Some scientific p
I was taught to make omlettes with a hot pan and cold (room temp) oil. My wife thinks that I'm giving our family cancer. I heat the pan quit
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that
I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites.
I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better
Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.
Duck eggs seem to get about a 6-week extension on their expiry date over chicken eggs. The latest pack I bought yesterday (Mar 19) expire May 25th, whereas the
Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would
Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery th
The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels).
I just fumbled one of the eggs I was going to hard-boil for dinner. It's just a slight crack, but enough that there's a bit of albumen seeping
I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wi