I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like
I have seen different recipes for Crème anglaise. Some use only yolks, others uses whole eggs with white. I usually like this "eggy" taste which may co
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that
My favorite restaurant has an appetizer (or banchan) that my friends and I all adore. They're eggs that have been soaked in some kind of soy sauce brine and qua
I am trying to hard boil my eggs so the yolk isn't mushy at all, and the yolk doesn't contain a greenish cast around the outside (which I think means they are o
I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour
I am waiting until the bread has grown enough. Naturally, outside fridge. However, the dough contains a cracked egg among other ingredients. Will it become unsa
Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i
I have moved my eggs to a mini-fridge and, despite attempting to get a good-quality one, it seems as though the temperature even on max cold d
I was making a small batch of chocolate cake and decided to flavor it with peppermint extract (as a substitute for vanilla extract). Foolish me added the extrac
Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely re
Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result: so that: The perfect soft-boile
I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the egg
I have several cartons of eggs that have a date stamp but the date stamp does not say, sell by, expires by or best by. It's just a date. By the way the date is
I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil
I would like to replace the two eggs in this recipe with carbonated water: Ingredients 1/3 cup shortening, butter, or margarine ¾ cup granulated sugar
A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store
Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is co
The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
I like to cook eggs in my toaster oven, but the one thing that I don't like about it is how the eggs will stick to my pan after cooling and its just so difficul