I buy eggs from market last week and when I used their colours are little bit changed.I am confused that eggs are fresh or not.
I want to know how to store eggs in the refrigerator. Some people say to never wash them, others say it's ok to wash eggs before refrigerating. Which is correct
I have long been trying to increase the quality of my fried eggs. A few weeks ago I ran across a recipe that instructed me to crack the eggs into a cold pan, se
Recently when I scrambled some eggs, I noticed some bright blue patches inside the eggs. Not around the outside, but when I took a bite out of part of one there
When I cook eggs, the smell spreads to other dishes, such as glasses or cups. This is very embarrassing. I used hot water to wash them, but failed to remove the
Is only roe from sturgeon considered caviar? As sturgeon can only survive in cold waters it cannot occur naturally near the equator. What are substitutes for th
If we boil an egg which already has a crack on its shell before boiling, it will break and spread into the water. In many cases if we put an egg into hot water
So, we found the omelette in a bag recipe, and decided to use it. Pretty simple, beat the eggs, drop in ingredients, (Usually either Great Value Mozzarella, Fie
Is there a proper time to add red chili to an omelette? How should it be mixed in?
I made some boiled eggs and they were white when they went in! I did water, two inches above the eggs (18 of them). 1/3c Apple cider vinegar, and 1T salt... I
In another question, a user commented I've heard some tales that vinegar helps with peeling afterwards and another one responded both are totally us
I am planning on making eggnog for the first time, and in looking across recipes I am finding both “cooked” and “uncooked” recipes. For
I am planning on making eggnog for the first time. I am from Australia where eggnog is not really a thing, and living in the UK where that still seems to be the
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to ad
There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars abso
I have bought a bottle of egg whites as I do not enjoy the yolks at all. For normal eggs I'd either fry them on the pan (pour it on non-stick, flip it over som
I have this tried and true fried egg recipe I have done multitudes of time. It is as simple as putting in a pool of some oil and cracking the eggs into it. I ca
I cooked some bulls eye eggs with some onion, and after cooking there was some green stain on the albumen, but not before cooking, therefore I wonder what it mi
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
I have made an ancient pre-WWII recipe titled "Slovakian-Style Eggs." They look like fried eggs on static electricity. The whites are whipped into what is in ef