I recently read that the sink-or-float test to see if eggs are still good is not a very reliable judge; eggs float because as they age the eggs lose moisture an
I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and fl
(Unwashed) eggs needn't be stored in a fridge. Well, depends where you live and if the hens get vaccinated against salmonella, that is. Basically eggs come wit
I love cooking poached eggs at home. Assumption: This is all sea level (+/-15 metres). I went to a hotel with glass walls to the kitchen and watched the way
What's the best way to tell if eggs are fresh when you don't have access to a glass of water (I.e at farmers market)? The teaching has been eggs from the farme
I'm cooking egg rolls and my egg roll wraps smell sour. They say they expire in 2 days. Are they still okay to use?
I've been cooking eggs sous vide and love the control over the consistency of the yolk; a perfectly jammy egg yolk is one reason the sous vide approach impresse
I want to make a cake filling consisting of sweetened condensed milk and lemon juice so I thought of adding egg yolks to make it more dense, but the condensed m
I have a set of eggs that expired last week, would they still be okay to cook with? Generally in the USA, can refrigerated eggs be used past their expiration da
I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that ma
I have some very tight diet restrictions right now due to a medical issue. As a result I need to eat scrambled eggs three times a day. Here's my question: if
I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience wit
Is there some guide I can use for cooking soft boiled ostrich eggs?
Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate thi
Eggs are commonly used as a binder in meatballs and other foods. If separated, is one part of the egg a stronger binder: Is the white a stronger binder than
Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recal
I premade scrambled eggs tonight for this recipe (very early tailgate party tomorrow, don’t judge): https://www.hgtv.com/design/make-and-celebrate/enterta
I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated). I have access to pasteurized egg yolk, and white. I believ
I purchased eggs from the refrigerator in a local grocery store...When arriving home I missed and left them on the floor in my house in the plastic grocery bag
I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour