I made a Spanish tortilla over the weekend and it reminded me that I don't get the right egg texture I'm after when cooking this. The results are tasty, but the
Possible Duplicate:How should I poach an egg? What's the best method to poach an egg?
And what will happen if I eat them after they're past the expiry date?
I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have
Stainless Steel seems to be all the rage in cooking stores these days, yet frying eggs on one leads to an extremely messy cleanup situation, assuming you can ge
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dai
I'd like to make a quiche this weekend (for the first time!), but I really want to reduce some of the fat and cholesterol due to health issues. Can I use an egg
This is one of these weird cases of synchronicity. I was wondering today how it is called in English. Then I answered a question, and needed the word for the an
I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134F for 2-4 hours, but I have 2 proble
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
I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the defi
Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs ne
I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'.
Would there be any benefit to making French toast with a low cholesterol version of Egg alternative? Or possibly just using the whites for French toast? (I'm cu
The way I cook an egg is like this. I take the egg, crack it in a bowl, pierce the yolk, then whisk it a bit. Then I add a bit of soy sauce, and fry it in a pan
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 had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but th
(In the United States,) Keebler chocolate-chip cookies list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is
What are ways of getting only the egg white from an egg? Can it be done after the yolk is broken?
We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and del