I have got thinking about this and now I want to know an answer. In most functions of eggs (coating, thickening etc) all are from coagulation but glazing and e
So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30min
I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I'
I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is
I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while w
Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg c
I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expen
I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over
Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, r
Recently I stumbled across a recipe that uses corn starch to thicken scrambled eggs and was wondering if there was any advice on tweaking the recipe to try and
I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boil
My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from fallin
If you are using pasteurized eggs or pasteurized egg yolks when making mayonnaise is it still necessary to leave the mayo out at room temperature for the recomm
I prefer to make my eggs similar sunny side up, but I flip them and cook them on both sides. I don't use oil, so they're not fried either. I crack them into a
At a restaurant with a window into the kitchen I saw a chef cracking eggs and pinching the top of the egg whites near the yolk before applying heat. We saw him
I know it's a stupid question and I really am quite the amateur when it comes to cooking, but this problem occurred rather very frequently to
When I go to a korean restaurant and order BeBimBap, there is usually an egg placed on top that is done over-medium/over-soft. How do I know if the food I prepa
We switched from an electric stove to a gas stove. The new stove doesn't seem to get hot enough to scramble eggs. How hot should the pan surface be to scramble
I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this sit
My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8