Although a previous question asks if raw eggs can be frozen, my eggs froze, in the shell, because the chicken coop into which they were delivered was very cold
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
Making royal icing today, for a rather overdue Christmas cake. I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg
Many sauces and pastries call for beaten yolks. You need to beat yolks well, till they are thick again and are lemon-colored, so using mixer is a must. But if
I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got var
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a sta
When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example)
I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form. Out of quite a few tries for
Yesterday I baked a special loaf of bread with an egg yolk glaze. After it was mostly cooled I covered it with plastic wrap and set it on the counter to be ser
When I buy eggs, I have trouble deciding which size is the best value. Does any one have any tips?
So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold toget
Has anyone come up with a way to cook beaten eggs via microwave? My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.
Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it sa
I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the li
The Google has conflicting answers. I come from a background of "everything goes in the garbage disposal", my wife's background is "never put anything in the ga
Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I
I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pa
I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them
Our local Korean grocery store carries duck eggs in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the
This may be an odd question, but someone told me it's better to store your eggs upside down (the pointy side down). The explanation was that there's an air bubb