I want to do these but on camp and my resources are limited to a pot, eggs and 2-minute noodles. Is there any way to do at least one of the above? (Preferably t
Being Chinese-American, I grew up on this stuff. The English name "Chinese steamed eggs" comes from the fact that it comes from Chinese cuisine, and that "steam
I will be baking a weight watcher friendly brownie https://sweetsweetrecipes.com/one-point-weight-watchers-sugar-free-chewy-chocolate-brownies that calls for 3
I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend. The non vegan ingredients that the recipe call
I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy. I can usually make a sponge withou
My problem I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide). W
I would like to crack about a dozen eggs and mix in omelette ingredients and store them in the refrigerator in an airtight container for a about 4 days for a fa
I purchased some eggs recently and when i went to crack them open to cook there was what seemed to be water in the egg shell. Is this normal because all of the
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Directi
I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says
When making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I w
I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and r
My organic eggs have a date of June 24 on them; today is June 28. Can I still cook them? (I am not used to purchasing organic eggs.)
So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i e
What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to th
I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying t
I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sph
I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial
Everything I've found indicates it's safe to reheat boiled eggs - but nothing I can find indicates how many times. (I assume one should chill them back down to
Why would you beat egg yolks in a bowl above a pot full of hot water? I've seen this technique used in recipes on YouTube. Sometimes they add sugar. Does the he