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
I poured the leftover mixed egg white and yolk into a container and I didn't refrigerate it. When I opened after a day there is a bad smell come from the contai
A friend boiled this egg using the Food Lab method, and it came out like this: with a ton of little perfect craters like some kind of cartoon moon. He's never
What are the effects of various dairy ingredients in quiche? Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 d
When I make a sunny side egg, I notice that the yolk can be sunny side up and ready to eat, yet sometimes there is what seems to be a "ring" of egg white around
My partner, dissatisfied with raggedy poached eggs, found an alternative method. Most likely on Facebook :P Break an egg into a glass, add a little water, micr
In the mathematics book How to Bake Pi by Eugenia Cheng in the chapter titled Sameness she mentions the making of custard. She explains that although custard ha
Prince William's Grooms Cake recipe contains 1 raw egg that I assume is for emulsification only in this refrigerator cake. Skipping it would not impact enjoymen
Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy anoth
I’ve never seen anything like this before. It came like this from the supermarket. EDIT: here's what happened when my wife boiled it:
I boiled an egg and while eating it I found this brown mass. It's not gooey - I tested whether I could squeeze it out, but it just ripped with the rest of the e
I don't know exactly what I'm doing wrong but my omlettes don't have the rigidity as seen in restaurant omelettes and ultimately I get this mixture consisting o
The yolk of a hardboiled egg often has a green tinge right at the interface to the white. Besides not looking very good, I think it also maybe contributes a sul
I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush. Tips from this site may help (ie old potato,freshly baked and riced)
I bought some fresh eggs the other day which don't expire until next month. They've remained in the fridge in their carton. I just realised that a few of the e
So,I have been trying to use whey protein 80 percent concentration to make a souffle pancake. I want to replace the egg whites with whey protein concentrate. I
I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the tast
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain