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Questions tagged [eggs]

Questions about eggs and egg based foods, or egg substitutions in recipes.

706 questions
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Why do Duck eggs have longer expiry than Chicken Eggs?

Duck eggs seem to get about a 6-week extension on their expiry date over chicken eggs. The latest pack I bought yesterday (Mar 19) expire May 25th, whereas the chicken eggs, at best, expire mid-April). Why is this? Is the structure of the shell or…
MandoMando
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How to find out if an egg has a cracked shell before boiling it?

The cracks are practically invisible to naked eye but while boiling, they spew out all the yolk into the water creating a lot of mess. I'm wondering if I could test an egg before boiling it, so I could use the cracked ones for making omelettes, for…
Uday Kanth
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Why does Béarnaise separate as opposed to crème brûlée or lemon curd?

When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate. As far as I've understood, it is the vinegar and the fat that separates, when…
Max
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Will store bought chicken eggs hatch?

I'm a bit scared to try it, because I'm not sure what would be worse--cracking open a rotten egg, or having to figure out what to do with a chick. So how about it? If I leave chicken eggs out, will they eventually hatch if kept at the right…
DougW
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Substitute for egg yolk in ice-cream (Egg Allergy)

I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a substitute that I could use or is it possible to just leave out the egg yolk? I have heard…
mary
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tiny quantity of egg in a cookie

(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 less than (well, not more than) the amount of salt. From the sodium content one can…
msh210
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Some duck egg yolks orange while others are yellow: does that reflect the egg quality?

I have noticed that some duck egg yolks orange while others are yellow. Does that reflect the egg quality? E.g. will dishes made with a dark yolk taste better than the ones with light yolk, or vice versa? Example of a duck egg with yellow yolk…
Franck Dernoncourt
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What is the binding agent in eggs?

Background I am someone who has a family history of high LDL cholesterol and my LDL is within 4 points of 100 (the barrier between "ok" and "healthy"). Therefore when I cook eggs straight up, I always cook without the yolk, since the yolk has all…
isakbob
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What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?

I love cooking poached eggs at home. Assumption: This is all sea level (+/-15 metres). I went to a hotel with glass walls to the kitchen and watched the way they prepared the morning cooked egg orders. On one stove top, they had an enormous pot…
hawkeye
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Since when have eggs in the UK said "at home, refrigerate" (and why)?

Eggs in the UK (and most if not all of Europe) are sold at ambient temperature. This question is specifically in this context. When putting a box of eggs away in the cupboard yesterday I noticed that they were supposed to be refrigerated. This…
Chris H
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How can I prevent scum forming in the water when I poach eggs?

When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it? EDIT: I use malt vinegar rather than white vinegar, which I think…
gkrogers
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Citric acid for hard-boiled eggs?

I recently ordered some dish from a local food delivery company. The dish, among other ingredients, contained hard-boiled eggs. The ingredient list read the following: [...] Hard-boiled eggs (egg, citric acid), [...] Due to that formatting, the…
Balázs
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How can I address watery eggs in a microwaved breakfast sandwich?

My blessed wife fixes me batches of breakfast sandwiches consisting of a sandwich thin, some ham and egg whites and freezes them. It's a great breakfast, except for the fact that as it defrosts in the microwave, the egg whites release a huge amount…
Chris B. Behrens
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What is the difference between a 63-degree egg and a regular poached egg?

Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
AttilaNYC
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Pasta edges break when being rolled in pasta machine

When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my pasta in half. The resulting pasta is not bad per se,…
shennan
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