I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my
I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set
I am trying to boil egg white. It's around 500gr. How to boil it properly? In previous attempt, I boil it using a stainless steel container with no lid and pu
Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the e
When I make hamburger patties for the kids I like to add extra grated vegetables in there - usually zucchini, carrots, and onion. Also some herbs. Unfortunately
I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible?
I live at 7000 feet, so when I want to make a soft-boiled egg, I either undershoot the boiling time when I follow times online, or over shoot it into hard boile
I've tried to cook an egg with some oil underneath on low fire, trying to make an omelette, but the egg still got stuck and when I turned it o
My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to
A mixture of milk, fat, sugar and egg yolk will thicken once a certain temperature is reached, but if this temperature is exceeded by a few degrees the resultin
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with
I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another pl
Living in a dorm, I am severely limited by my cooking options. I have a non-microwave safe bowl, which I'm using for the noodle soup (that will be accompanied b
I tried boiling some water and dropping an egg in, as said in a guide I was watching. But my issue is it immediately sank to the bottom instead? How can I keep
Background I am someone who has a family history of high LDL cholesterol and my LDL is within 4 points of 100 (the barrier between "ok" and "healthy"). Theref
My wife's diet breakfast includes a pancake made only with: one egg; one spoonful of oat flour. I also add two spoonful of water. I have tried different proced
Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously
I made a gingerbread house using store-bought gingerbread cookies (from Ikea, if it matters) and using just royal icing made from whipped egg whites, powdered s
Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form
I moved from the US to beautiful Portugal a little over a year ago. I buy free range eggs, which are not refrigerated. The whites are so watery, that then almos