How do you crack an egg?
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
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liq
I've heard the slogan 'Happy chooks make for happy cooks', implying that free-range eggs make for more successful cooking. Do eggs from free roaming chickens a
Sometimes when I crack eggs, I end up with a bit of shell in the egg. How can I easily get the shell out, as it always seems to evade my fingers?
Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingre
I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd lik
I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it wa
In the UK eggs are sized as, small, medium, large and extra large. What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many sma
I love a boiled egg, but it has to be soft. On occasion I get it just too soft, so some of the white is still 'snotty'. Oviously I only discover this once I h
My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replace
My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from fallin
I just saw a recipe that said to "temper" an egg, which I had never heard of before. I did a little reading on it, but what is the easiest/best way to do it?
I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me
Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have w
Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it break
Which factors influence the moment of soft-into-hard egg during the boiling? size of the egg putting egg to cold/hot water colour of the egg atmospheric pressu
I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (b
I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg