I'm not a chef; I'm a (new) waitress and a few days ago a customer ordered her eggs over medium, but she didn't want the yolks runny. She was very insistent on
I cracked open three eggs in a pan and in one of them the yolk looked mottled and it looked like swirly white areas inside the yolk. (I am not referring to the
I got chills this morning making breakfast as I cracked open 6 eggs in a row, all having 2 yolks each. I've read this is caused by an anomaly that is conside
How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in
Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping? The egg should still look and feel li
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup t
Let me put some context to this question. Sometime ago I checked into this hotel (it no longer exists). It used to be some mansion, and a cha
I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few year
Eggs and orange juice are not uncommon around the breakfast table, but unfortunately, eating and drinking both in the same mouthful was an unp
I was cooking fried eggs today. 3.5 minutes on medium heat for both sides, the eggs were solid and yolk had been broken in with the whites, everything appeared
It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception. However, the idea of doing that to a
Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it break
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
I had purchased eggs at the supermarket and i forgot them in the trunk of my car for for 3 days are they still okay to eat?
Usually, when I prepare an omelette, I pour oil in a cast iron pan and heat it. In the meantime, I prepare the eggs and I beat them fluffy. When the oil is pret
As this is a controversial subject I cannot just ask it to the majority of the women I know that bake. I make cookies for my father who has cancer and was losin
I don't have any pictures. If you microwave leftover egg shells is the salmonella strain killed or not?
My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, howeve
Is it possible to acquire salmonella from consuming royal icing? Is it better to use a powder substitute? I am afraid to serve egg whites that have not been c
I am generally a bit strapped for time, so in an attempt to maximise my time my plan is to crack eggs into clingfilm and tie them so they make poaching pods, fr