(This is not a recipe request, as I will try to make clear.) It's Easter egg season in our household, and my 5 ½-year-old niece is goin
A random thought: can you shake an egg vigorously enough to beat it inside its own shell? Aside from this patent I can find nothing about this. Any thoughts, r
In tamago-su recipe, egg shell is first dissolved in vinegar. Then the membrane is broken apart and the white and yolk are poured into vinegar. But I am not sur
I make a very simple scrambled eggs combining two eggs with a knife of cream cheese. Sometimes I've had this and it has been a warm yellow colour. Other times
I'm hoping to make a frittata to last a few days to take to work for lunch. Am I able to freeze it, if so are there any ingredients that do not freeze well an
I maintain to a high protein diet and consume a lot of eggs. No, seriously, a lot of eggs. I want to make the switch to Omega 3 eggs but I'm not really able to
I love using Egg Beaters but I want to start using more natural eggs. One of the things I love about Egg Beaters is that I can just pour the eggs from the spout
When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine
I am baking a 16 egg casserole that will be used for breakfast burritos and so I want the egg mixture to be cooked uniformly through. Once the breakfast burrito
If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another? Do the
Started a new job and walked in to some vinaigrettes that are 2-4 weeks old, some of which contain raw egg. Obviously, I'm a little concerned. How long can a vi
The method I usually follow is to place the eggs in cold water, then take the pot off heat once the water starts boiling and let the eggs sit in the water for X
I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably sho
In an experiment, I cooked a 12 organic chicken eggs from the same batch: A) 6 in boiling water and B) 6 in a pressure cooker: 6 eggs in a basket which is
Sometimes I scramble egg whites (or make an omelette) when I have a lot left over from using yolks for ice cream, and want to do something really quick to use t
I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some
I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that
I have heard that this will create a more tender end product.
How to better combine or use preserved duck eggs with strong ammonia smell with other foods? Specially if will get rid of or at least alleviate the strong ammon