I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked. And "ov
Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier. Current situation: My friend (a culinary gradu
Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way
Often you can plop eggs out of the shell on a pan nicely, so that the yolk remains whole and doesn't leak out to mix with the white. But other times, the barrie
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mou
Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a
My aunt recently gifted us a carton of eggs fresh from her chickens. I've been rinsing them off thoroughly with each use, but I'm not really sure if this is eno
Macarons, financiers, ricciarellis are all made from egg whites and almond flour. Is there a reason why egg whites get along so well with almond flour, and why
Namiko Chen's recipe for Japanese cheesecake specifically requires that the egg whites be beaten chilled. I have also asked my Japanese friends to check other J
On Food Network, a lot of the shows add a sunny-side up egg to their dish, perhaps to make it more "elegant". Some examples: burgers, veal cu
I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it
I can peel chicken eggs fine, but boiled quail eggs are much smaller & easier to break. I tend to use my finger nails to help with peeling but it's easy to
I'm making a batch of candied pecans which require the egg white from a single egg, well that leaves me with an extra yolk. I'm going to make some pecan sandie
I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy"
I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous
I have a cookie recipe that only needs one whole egg. Since I have lots of yolks from other baking, can I use 1 yolk with something else (like a Tbsp. of water)
Is Light Egg Nog supposed to drink directly without cooking? Thanks.
I do some historical cooking out of old cookbooks, like Amelia Simmons' American Cookery or The Art Of Cookery Made Plain and Easy. One thing I've noticed is t
My chocolate mousse recipe includes just raw eggs (2 weeks until best before date), butter, sugar and black chocolate, ingredients are mixed t