Ask MetaFilter posts tagged with egg

What battery does the Robin's Egg Vibrator use?

harwons — Wed, 02 Jul 2008 23:41:36 -0800

What battery does the Robin's Egg Wireless Vibrator use? If anyone knows the type of batteries in its remote, then even better. For reference, this is the most comprehensive list of batteries I know of. Thanks!

Cookies without eggs?

flibbertigibbet — Sat, 14 Jun 2008 19:03:16 -0800

Do you know any easy-to-make cookie (or just dessert) recipes that have no eggs? Bonus points if there are no ingredients that would require a trip to the grocery store (no buttermilk, no special chocolate, no fancy egg-substitute, etc.).

Egg white cost question?

emptyinside — Wed, 04 Jun 2008 13:35:29 -0800

Why do 100% egg whites cost 2x more than 99%? I like egg whites, they're good for a number of things. I just wonder... why do they charge so much more for the 1% extra? You'd think that by not having to add all the stabilizers and stuff, they'd save on the cost. It doesn't make sense.

What makes raw eggs dangerous?

lord_yo — Thu, 15 May 2008 10:20:15 -0800

What is the relationship between the age of a consumed raw egg and the risk of food poisoning, and what factors influence it - in general, but also specifically to salmonella? While I understand that the longer you wait to consume a raw egg, the higher the risk of food poisoning, I have trouble understanding some details about it - specifically:

- Are the dangerous organisms typically inside the egg, or is it contamination from other sources that introduce them?

- What is more important - the quality of the egg, or the waiting time before consumation?

- Is the risk of getting salmonella via raw eggs a stochastic one (i.e. there either are salmonella in the egg, and then you will surely get it, or there isn't, and you will not get it), or is it a risk that's getting bigger over time (i.e. if there are salmonella in the egg, the chances of you getting food poisoning depends on the time you wait before eating it).

How do factories deal with eggs?

BuddhaInABucket — Fri, 11 Apr 2008 10:48:59 -0800

How do factories that make processed foods deal with eggs? I can't think of any way a machine would be able to open up an egg and get the insides out without getting shell everywhere, but there must be a way. Google-fu is failing me. Pics/video of an egg machine operating would be swell!

How to make egg noodles?

macsigler — Fri, 22 Feb 2008 16:35:52 -0800

How do I make decent egg noodles? I've been trying to make Chinese egg noodles but they come out weird. Ideally they should be the skinny, long, round noodles. Instead, the dough clumps together, smushes when I try to roll it up, breaks when I try to unroll it, and I basically just lose at life. :P
What is the secret to making these? Is there a step-by-step recipe or method that you've used that is tried and true? Thanks in advance!

vegan waffle recipe without banana or pumpkin?

amtho — Thu, 07 Feb 2008 05:19:15 -0800

Vegan waffles with no banana, using egg substitute? I've got some Bob's Red Mill egg substitute (yes, I looked on their web site for a recipe - no luck). It's a powder. I could just use the equivalencies on the package - so much powder + so much water = 1 egg (plus I'd add some oil to make up for the lack of fatty egg yolk).

But of course, vegan egg substitute is not exactly like egg, it doesn't bind quite as well, and if you use too much there can be a slight bitter taste. I think there's actually seaweed involved. Waffles depend on the binding qualities of egg in order to be removed in one piece from the waffle iron; a misstep could lead to a very messy waffle iron full of gunk that will be difficult to remove. Not to mention a bunch of less-than-tasty waffles.

So, I'm trying to find some kind of proven recipe to use. No odd flavors, though - we've got some lovely-looking maple syrup that we'd like to use, and just plain old waffles is the perfect companion for it.

Searching for [vegan waffles] yields all kinds of recipes using pumpkin or banana as a binder -- I definitely don't want to use banana, as it will be too sweet to add much syrup then, and I really just want a plain waffle that will take various toppings well. Pumpkin just doesn't sound good to me right now, anyway. I even found waffleparty.com -- but it doesn't have a plain waffle recipe (that I can find), just a bunch of slightly-too-interesting ones. I also searched the Post-Punk Kitchen blog (the cupcake book they published is awesome), but no luck.

Searching for ["egg substitute" waffles] yields recipes that, I strongly suspect, are using "egg beaters", which are actually egg whites -- not what I want. I'm surmising this because the quantities given for the egg substitute are liquid measure quantities - like 1/4 cup or 2 Tbsp.

I've got some soy yogurt to work with, too, and I'd also be interested in a vegan pancake recipe. Thanks!

What's your fave eggnog?

mboszko — Wed, 28 Nov 2007 11:07:45 -0800

Fancying myself a connoisseur of egg nog, I want to know your favorite pre-manufactured egg nogs (both alcoholic and non), and your favorite (or even "secret") family recipes to help me find the the best nog ever. Before you snark: I have checked Google. My google-fu is strong. But I want the opinions of a bunch of people that I would wager, on average, end up in a higher percentile of "good taste" than the unwashed google'd masses.

Also, if you are recommending a store-bought nog that is not a regional brand (that is, probably everything except Bordens), I would really appreciate also hearing what area you are buying it in so I know where it's available.

Thanks-- I look forward to trying them all!

I've lost the Easter Bunny

twirlypen — Thu, 08 Nov 2007 16:29:46 -0800

Bookfilter: my family had a book when all us kids were younger. It was an Easter book that told the story of all the different Easter bunnies delivering eggs, and how one bunny delivered one to a young boy sick in bed. Where can I find it? More detail: in the book, there are hundreds of Easter bunnies. Most are big, brawny types who are very proud of themselves and deliver extravagant eggs to rich kids and princes. One bunny is just small weakling who gets teased by the tough rabbits because his egg is so small and plain. He takes the egg over mountains and valleys and eventually comes to a plain little house and delivers the egg to a sick little boy. Then the Head easter bunny says that it's the most important egg of all, or something like that.

It's wonderfully illustrated and it would make the best Christmas present for my family... but I can't find it anywhere. I don't even know what it's called.

If it makes a difference I live in Adelaide, Australia, but I'd happily ship it here from anywhere.

Shelf life of scrambled eggs

rolypolyman — Sat, 27 Oct 2007 17:37:09 -0800

How long will scrambled eggs keep? About 2 days ago I pre-prepared an omelette with ham and some veggies, and put it in the fridge. How long will this keep before I start risking food poisoning? Also bear in mind that it came out very slightly runny, so I wouldn't call this 100% cooked.

My Google-fu only shows shelf life of eggs in the shell, and other ask.mefi questions only discuss shelf life of hardboiled eggs.

Keep me from being a food sissy!

sugarfish — Fri, 26 Oct 2007 17:13:33 -0800

Help me learn to love eggs. I hate eggs. I'll bake with them, but I won't eat them on their own. However, I want to learn to enjoy them -- I can always use another protein source, and if I knew I wouldn't waste them I'd be able to get an egg share from my CSA next year. Plus BitterOldPunk called someone a food sissy in another thread yesterday and I was all nodding my head, favoriting the comment, when I realized that I myself am a food sissy and I would like to get past it.

When I was a kid, I liked scrambled and fried eggs. I never liked them hard-boiled. I don't eat them now because I have texture issues and for whatever reason eggs hit those buttons.

I'd love good recipes featuring eggs and any anecdotal advice.

First, thou pullest the holy pin.

cmyk — Mon, 24 Sep 2007 11:30:23 -0800

A grey egg, covered with rows of bling and a teeny tiny cross on top -- encased in a block of Lucite. Holy hand grenade? Miniature pope hat? Yes, I have pictures. What is it? A friend gave it to me. All we know is that it was one of five frillion random objects in her recently-deceased grandfather's house. It looks like an award, but for what, I can't begin to guess. I don't even know what to tell Google to look for.

I have for you three photos ~~no more no less~~ because my camera's macro pitched a hissy trying to focus on the scratches in the plastic instead of the egg itself.

Front view, or, I think it's the front, because this side has the bling on the center of the cross on top.

Blur-tastic view of same, with a AAA battery for scale.

Sticker on the bottom of the thing, which I think reads thus: V. H. Blackton & Co * Attleboro Falls [and I can't read the rest of it because it's torn away]. Googling that takes me here, which leads me to believe this is some kind of award... but, for what?

How'd they cook that egg?

pwb503 — Tue, 19 Jun 2007 00:06:48 -0800

How'd they cook that egg? I ordered a "fried egg, over hard," and was presented with a normal fried egg but with what looked to be the yolk removed. There wasn't a hole in the egg, but rather just the skin of the yolk laying flacid over where one would normally see yellow. Upon further inspection, the yolk was actually "sandwiched" between the two cooked sides (top side and bottom side) of the egg white surrounding the yolk hole. It wasn't a fluke, as I got two eggs like this with my order. What is this type of egg called and how'd they do that?

Mommy, why am I different?

Anonymous — Mon, 05 Feb 2007 17:45:47 -0800

IVF + donor eggs = very cute child., but worried about the day he starts asking questions. We have a child (currently toddler age) through IVF that is the product of the father's sperm and a donor egg. There are features of this child like hair color that is slight different than daddy and mommy. And a careful eye may show that none of mom's prominent features are present. Perhaps when he is much older, our child might notice these things, or hear it from his peers. Then again, he may not even notice.

Right now, besides our pediatrician, only 2 close relatives know that we used donor eggs, and we have their assurance that this information will never spread, unless we say so.

For parents who are in a similar situation as us, or for those who are in a situation similar to our child, what advice would you have in terms of (1) whether or not we reveal the donor egg background to the child and (2) if we tell the child, when is an appropriate age to do it?

Bonus thanks for pointers to any forums, articles or books that discuss this type of decision.

ker-chunk! and the top comes off.

mzurer — Mon, 27 Nov 2006 16:36:47 -0800

Is there an affordable plunger-style soft-boiled egg topper? I see the scissor-style, which never gives me good results, and I see for $40+ a plunger-style egg top cutter. There must be a cheaper spring or weight actuated cutter for a more reasonable price... To keep the cost down, I ought to be able to walk into a store in the US and buy it.

Pasteurized Eggs? Where?

Marky — Thu, 16 Nov 2006 17:42:09 -0800

Where can I buy pasteurized eggs on Long Island? I'm planning the menu for Thanksgiving, and want to make some ice cream and eggnog. Salmonella is normally not something I worry about, but young children will be eating the ice cream (at least!) and I'd feel a bit guilty if I killed my sister's kid.

I know I can do the cooking and tempering thing for the ice cream, but it's easier and quicker to just throw some cream, milk, sugar and eggs together and let the kids crank.

This site says all the major supermarkets carry pasteurized eggs, but the ones I've been to don't. They will sell them via mail (?!?) but the 5 dozen minimum is a little off putting.

I've tried calling stores, but they have no idea what I'm talking about.

So, has anyone actually seen or bought pasteurized eggs on Long Island?

ISO store-bought eggnog recipe

Addlepated — Sat, 11 Nov 2006 13:53:50 -0800

Does anyone have a copycat recipe for store-bought eggnog? I adore store-bought eggnog (despite the fact that I am Keeper of the Faith for my family's ancient, secret, home-made eggnog recipe... don't tell). Specifically, I mean the stuff that you can find in the dairy case next to the milk from around November-early January. It's a thick, sweet, creamy, eggy drink. I would like to be able to replicate this recipe, not only for off-season cravings, but to see if I can make a passable version with Splenda. Does anyone have a recipe that's close?

By the way, the stuff makes awesome French toast.

Crunchy deviled eggs?

anonymoose — Sun, 29 Oct 2006 13:37:55 -0800

What makes crunchy deviled eggs crunchy? Alternatively, give me good deviled egg recipes. (Quick! The water's almost boiling!) I'm almost sure my favorite deviled egg recipe was made with dill pickles, but I can't find any recipes online that match that. Am I probably wrong?

My merangues are a source of shame.

rongorongo — Sun, 15 Oct 2006 09:26:53 -0800

How do I get my merangues to do the right thing? Well cooked or commercially bought ones are white and powdery and crisp and light and perfectly shaped. Any that I try to make are brownish with a toffee like consistency at the bottom, a tendency to be gooey in the middle and a limpiy-like attraction to the "non stick" baking paper they sit on. What am I doing wrong? (PS I have only a gas oven available that may not be too great at the low temperatures required).

take my moth eggs! please!

heeeraldo — Thu, 06 Jul 2006 09:58:19 -0800

I woke up this morning to find that a moth had laid eggs on a curtain in the computer room. How do I get them off? The moth is dead (and disposed of), and I'll put up a picture of the eggs shortly.

Egg curry in NYC?

gentle — Fri, 30 Jun 2006 11:22:08 -0800

Restaurant in New York (Manhattan or Brooklyn) that serves a great egg curry? By egg curry I mean hard-boiled eggs in a spicy sauce, with rice and perhaps some chickpeas; something like this or this. The only restaurant I know about that offers this is Sirtaj in Chelsea, and it's not really that good.

The Devil's in the Details

Daddio — Sat, 24 Jun 2006 15:40:53 -0800

Help me recreate my grandmother's deviled egg recipe. My grandmother was Russian, and enjoyed cooking. I'm trying to recreate her deviled egg recipe, and I can't find anything like it via Google.

She'd hard-boil the eggs, then slice them lengthwise without removing the shell. The whites and yolk were scooped out and minced finely with unknown other ingredients, then placed back into the half shells. It may be that she then baked them, or put them under the broiler for a few minutes.

Anybody recognize this?

How to clean sticky egg from pans?

wackybrit — Tue, 09 May 2006 10:50:17 -0800

How do you clean a saucepan and utensils that have been used to prepare eggs? I don't eat eggs, my girlfriend does. I do the washing up in the house. Whenever she cooks eggs she does it in some way they all go 'fluffy' (is this 'scrambled eggs'?). When it comes to washing up, even boiling water can't shift the white sticky gunk from the pan! Instead I have to scour and scrape and end up smushing the white waxy stuff all around the pan. It really is like wax and takes forever to remove. The same applies, to a lesser extent, with utensils, but with a smaller surface area I can eventually scrub the egg off.

As most people tend to eat quite a lot of eggs, surely there's some simple way to clean away the white waxy nastiness without spending five solid minutes with a scouring pad destroying our pans?

Why does only one egg crack in an egg cracking contest?

banished — Mon, 17 Apr 2006 19:56:12 -0800

So every Easter my family has an egg cracking contest using hardboiled eggs. You pair off with a partner, smash your eggs together, and whoever's egg does not crack goes on to the next round until you are left with one winner. My question is, why does only one egg break? They never both crack, no matter how they are smashed together. Also as a side-question, is there anything that can be done that would give someone an advantage in this game? I have tried looking for sharply pointed eggs, trying to hit the other person's egg with different parts of my egg, trying to find the coldest egg, etc. It all seems to be just luck.

Help me paint an ostrich egg

eebs — Fri, 14 Apr 2006 17:22:16 -0800

A friend of mine asked me to paint an ostrich egg for her husband. I am happy to do it but I have no idea how. I normally paint in oils on stretched canvas. There is only one egg and I don't want to mess it up. Specific questions are: 1) What is the best paint medium (e.g. oil, acrylic, ...) ?
2) Should I/How/with what am I going to prime the surface?
3) Any suggestions on how best to deal with the curved surface?

The subject matter will be figurative. I would appreciate if you could warn me on any other issue I should be aware of. Thank you all in advance for your help.