What foods are commonly (or rather, uncommonly, i.e. not necessarily breakfast foods) served with a fried or poached egg? [more inside]
posted by CharlesV42 on Oct 28, 2009 - 56 answers

Should I eat it? Hard boiled eggs left in water over night. [more inside]
posted by molecicco on Oct 24, 2009 - 27 answers

What are some good alternative ways to eat a fried egg? [more inside]
posted by willpie on Sep 8, 2009 - 66 answers

What is this slimy mess? [more inside]
posted by Acacia on Aug 24, 2009 - 5 answers

I'm baking cupcakes for a toddler's first birthday, and I'd like to find an allergen-free recipe (no eggs, buttermilk, chocolate, nuts, etc) that is still tasty enough for adults to eat. [more inside]
posted by Viola on Jul 16, 2009 - 23 answers

What are these eggs I found in my underwear drawer? [more inside]
posted by Etaoin Shrdlu on Jul 8, 2009 - 10 answers

[RelationshipFilter]: Omelettes. Which is better to add to the eggs? I believe it's milk, and contend her family resorted to water as a result of poverty. What is the difference or is it just preference?
posted by Funmonkey1 on May 25, 2009 - 40 answers

When given the choice between grocery store free range eggs or local battery cage eggs, which is a better choice? [more inside]
posted by scarello on May 21, 2009 - 22 answers

This question about eggs reminded me of a short story I read years and years ago. It features a kitten and breakfast. [more inside]
posted by maudlin on May 13, 2009 - 4 answers

What can you do ensure that the shell of a hard boiled eggs comes off easily every time? [more inside]
posted by Brandon Blatcher on May 13, 2009 - 34 answers

Pregnant women are advised to not eat foods with raw eggs. I looked the the ingredients for standard store bought tarter sauce and it listed egg yolks. Is this safe to eat? Do all commercial products use pasteurized eggs? Is that a safe assumption to make?
posted by GregX3 on May 2, 2009 - 6 answers

Posting for a friend who is a teacher planning to hatch some chickens in class: "I'm getting ready to set my eggs in the incubator tomorrow. I candled them tonight and found the shells to be mottled. Is that bad? I am worried. My fourth graders are depending on me!" Pictures here.
posted by artychoke on Apr 27, 2009 - 7 answers

I get strange headaches from eating omelettes (and sometimes, plain eggs). I'm curious as to what causes that. [more inside]
posted by dabitch on Apr 16, 2009 - 6 answers

The other day a childhood memory came back to me. Forgot all about it until we bought and were talking about our Easter Eggs. [more inside]
posted by Webbster on Apr 12, 2009 - 6 answers

Food Question(s) -- Avocados / Pinto Beans / Brown Rice / Bananas / Kumquats / Mangoes / Olive Oil / Balsamic Vinegar / Eggs w/r/t organic or not, etc and etc [more inside]
posted by dancestoblue on Apr 6, 2009 - 23 answers

It seems to me that French eggs taste much stronger than American eggs. And therefore, any dish with eggs that I prepare in France tastes bad because the strong egg taste overwhelms all the other flavors (this especially ruins sweet dishes). Does anyone have advice on how to get rid of the taste (or better yet, to find eggs in Paris that don't have the strong taste)? [more inside]
posted by helios on Mar 27, 2009 - 15 answers

Is there a better way to crack an egg? [more inside]
posted by Zoyashka on Mar 24, 2009 - 23 answers

Eggs. I love eggs. Every time I use eggs I wonder about food safety but not obcessively so... I think and then I do anyway. There are two things I always do with eggs and I am wondering if they are "magical thinking" routines. [more inside]
posted by maggieb on Feb 22, 2009 - 25 answers

I have nearly year old duck eggs. Are they safe to pickle? [more inside]
posted by jadepearl on Feb 22, 2009 - 12 answers

Entomology Filter: Ant-hill structures in my bedroom. Do I have ants or some other kind of bug? Strange that I haven't seen ONE bug in the three months I've lived here. (pics inside) [more inside]
posted by plasticbugs on Jan 25, 2009 - 15 answers

Hey, what lives inside these weird little pink eggs? [more inside]
posted by peachfuzz on Dec 22, 2008 - 5 answers

If I cook an egg in the microwave it explodes, often with spectacular and messy force. If I microwave one fully immersed in water, will the same thing happen, or will the water absorb all the microwaves, so that the egg will effectively be boiled? [more inside]
posted by Coventry on Nov 13, 2008 - 22 answers

What are the differences in production and storage of (chicken) eggs in France versus the United States? [more inside]
posted by mustcatchmooseandsquirrel on Nov 13, 2008 - 16 answers

Just bought a set of Calphalon hard-anodized cookware and I'm having a terrible time getting food not to stick to the pan when cooking. The problem is particularly bad when cooking eggs- strategies for getting food to not stick to these pans?
posted by mhaw on Oct 23, 2008 - 14 answers

Where can I buy white, plastic, hollow (but non-fillable) eggs? [more inside]
posted by blithely on Oct 21, 2008 - 9 answers

Safeway: regular brands and house brands out the wazoo. It says organic, but is it? [more inside]
posted by biwa-shu on Oct 11, 2008 - 11 answers

Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... [more inside]
posted by dubold on Oct 10, 2008 - 37 answers

Short public access film: man asks eggs if they want to go for a swim, but they're too cold in the pan of water, so he turns the heat up, and they start to scream. What was this? [more inside]
posted by scruss on Sep 22, 2008 - 1 answer

Could someone with access to the OED or some other good source tell me whether the expression is "to hold rein over X" or "to hold reign over X"? [more inside]
posted by trig on Jul 10, 2008 - 29 answers

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.).
posted by flibbertigibbet on Jun 14, 2008 - 19 answers

Need help from experienced bakers: how do I get rid of the eggy smell that clings to otherwise delicious biscotti (and some other baked goods) after they come out of the oven? The only advice I have found is to add a teaspoon of honey to the batter. (I use your standard eggs, out of the shell) Does this work? What causes the eggy smell anyway? How do industrial biscotti-bakers avoid having the smell?
posted by Salthound on Jun 7, 2008 - 4 answers

Does goon (box wine) actually contain fish eggs? [more inside]
posted by Black_Umbrella on May 16, 2008 - 6 answers

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? [more inside]
posted by lord_yo on May 15, 2008 - 5 answers

I am considering egg donation. Is it possible to have some of your eggs frozen for your own use as payment for the donation? Background, additional questions and concerns inside. [more inside]
posted by BusyBusyBusy on Apr 8, 2008 - 5 answers

Of all the recipes that call for eggs, which are improved the most by using very fresh ones? [more inside]
posted by nebulawindphone on Mar 19, 2008 - 19 answers

I need creative ways to eat eggs! [more inside]
posted by Snoogylips on Mar 8, 2008 - 30 answers

What can I make today with six unexpectedly broken eggs? The answers "two quiches" or "a huge omelet" aren't great choices for me as I had a frittata for breakfast and am feeling a little egged out. One or more savory dishes would be good, and it would be great if they froze well, although that isn't required. [more inside]
posted by maudlin on Feb 17, 2008 - 24 answers

How long will deviled eggs keep in the fridge before they go bad?
posted by freshwater_pr0n on Jan 19, 2008 - 8 answers

In my family we've always said that if you have an intense craving for a food that you don't normally eat, it's because your body really needs something in it (and that all efforts should be made to acquire said food-- this has led to some funny stories). Following this (seeming) logic, I am curious if any nutritionists understand why I get insanely intense cravings (only about once every 6 weeks or so) for egg salad sandwiches. Because, you see, eggs normally make me really nauseated. Scrambled especially (I basically can't eat them, for whatever reason). But when I need egg salad BAD, it's literally the only food that appeals to me in the entire world. (And it's ALWAYS egg salad-- I don't have too many other of these sudden cravings.) It doesn't even need to be good egg salad. It can even be warm (yuck). But nothing else seems to fill the need. Any idea what might be in it that my body is so sorely missing? This is perplexing, since I have the cravings again tonight.
posted by dmaterialized on Jan 1, 2008 - 33 answers

Embarrassingly amateurish question: Why is egg sticking to my new non-stick frying pan? How do I stop it from sticking? [more inside]
posted by Mael Oui on Nov 7, 2007 - 20 answers

What can I spray on flea market/thrift store furniture to make sure I kill potential bedbugs at all life phases? [more inside]
posted by annabellee on Oct 30, 2007 - 11 answers

How long will scrambled eggs keep? [more inside]
posted by rolypolyman on Oct 27, 2007 - 21 answers

Is there a way to cook liquid eggwhite so it's the same consistency as eggwhite cooked inside a hardboiled egg? Also, recipes for eggwhites? [more inside]
posted by joannemerriam on Oct 20, 2007 - 13 answers

Where can I buy pickled eggs in Houston? [more inside]
posted by mrbill on Oct 2, 2007 - 5 answers

help me use up 19 eggs! [more inside]
posted by thinkingwoman on Sep 20, 2007 - 47 answers

Ok. So This question made me hungry enough for a deviled egg that i had to rush off and make one. I am curious, though, what other things can be done with them? [more inside]
posted by kaseijin on May 13, 2007 - 16 answers

I hard-boiled a dozen eggs this morning. They've been sitting in the same water they boiled in which is now at room temperature (about 20C/70F) for approximately six to eight hours. Are they still good? [more inside]
posted by deborah on May 12, 2007 - 58 answers

I usually buy brown cage free eggs and boil them in the morning for breakfast. Yesterday I bought cage free eggs with enhanced Vitamin E and Omega-3 and I tried them this morning and the yolks tasted very fishy and made me want to puke. Did I just get bad eggs or do all of these type eggs (omega3 and vitamin E enhanced eggs) taste this way? [more inside]
posted by bigmusic on Apr 9, 2007 - 15 answers

What sort of condiments go well with a hard boiled egg? I'm thinking - if I pre-make a bunch, and bring them to work with me as a quick & easy snack - how many different ways can I sass 'em up? [more inside]
posted by Tbola on Jan 18, 2007 - 52 answers

I'm looking for recipes that make use of lots of egg whites. I know meringue, but what else? [more inside]
posted by rorycberger on Dec 7, 2006 - 22 answers