I liked to cut up a bunch of onions and bellpeppers once a week so that when I make eggs in the morning I just need to put a scoop in the pan and add the eggs o
I attempted to make my first mousse last night, and followed this recipe for Pumpkin Mousse: http://cooking.nytimes.com/recipes/2077-pumpkin-mousse The only ch
But to answer your last question, eggs role in cakes isn't necessarily to contribute flavor, but more as a binding agent, which ultimately determines the
I know this sounds odd, but my kids want to know what rotten eggs smell like. (We were learning about volcanos and the smell of sulfur in the air, and it was de
I'm making Kolaches (a Czech semi-sweetened dough with a sweet filling), but I'm challenging myself to cook vegan, and therefore can't use an
Can I use six whole eggs instead of six yolks. The recipe calls for: 6 yolks 1.5 c sugar 4 heaping T cornstarch 1 can evaporated milk 1 can regular milk (fi
I made some non-alcoholic eggnog using the same recipe I had previously used but this time it came out too eggy (tastes a bit like tapioca but too much egg tast
So I have a hotcake mix in a box, White King Hotcake Creamy Classic, but I ran out of eggs. It's 1:10 AM here in the Philippines and there are no stores open
I'm looking to reduce carbs, yet still have things like pancakes, waffles, and maybe even tortillas. I've tried several coconut flour pancake recipes, but they
I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it wor
I have a great Mrs Beetons recipe for Almond Icing. However, as it's a very old recipe and calls for the whites of 4 eggs what size egg should I use. As eggs
I'm making some peanut butter meringue-type cookies and I noticed that when I mix the egg yolk into the peanut butter, the mixture immediately becomes very hard
Over the past couple of weeks our local supermarket has been selling eggs very cheaply. (large eggs for half the price of medium eggs). So we've been eating a
Is there anything other than the temperature of the shell making it difficult to peel? I'm sure the white would be firm enough to withstand a gentle peeling if
I was doing an experiment when I was making eggs this morning, and tried friendly farms almond milk instead of regular milk in my eggs, and the eggs stuck to th
I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Fri
I'm trying to cook eggs in a convection microwave. It is NOT using microwave to do it - I've made bread, pies, etc in it. Any recommendations on timing and temp
This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of thi
My blessed wife fixes me batches of breakfast sandwiches consisting of a sandwich thin, some ham and egg whites and freezes them. It's a great breakfast, except