So I stupidly had some eggs in my backpack along with some books and notebooks, and while the eggs didn't break completely, they did crack a little and leak whites on my stuff. I wiped off the residue but it did get on the covers and a little on the outer rims of the pages. Does dried egg white go bad/rancid? Am I going to have to throw my books and notebooks out?
posted by Busoni
on Mar 23, 2014 -
I am trying to puzzle out why the supermarket eggs I buy in Europe are so different from the eggs available in the U.S. [more inside]
posted by ohio
on Mar 21, 2014 -
Due to a series of odd events, I find myself in possession of several cartons of eggs, way more than I will be able to eat over the next week or so. Coincidentally, I will be going to a party on Friday and have agreed to contribute to the "finger-food only" buffet. I have a decent recipe for basic deviled eggs, but what else can I make that can be picked up and eaten without the use of utensils?
I'm a decent intermediate cook, and have access to most ingredients. Both savory or sweet suggestions would be most welcome, as would recipes that don't particularly "feature" the eggs, so long as they get used up. Bonus points for things that can be made today or tomorrow and served on Friday night, although I will have most of the day on Friday to cook if necessary.
posted by rpfields
on Dec 4, 2013 -
My awesome niece, age 12, will be visiting for Christmas, and I'd like to make some homemade treats she can eat. Difficulty level: multiple severe food allergies. [more inside]
posted by xsquared-1
on Dec 3, 2013 -
Has anyone seen pasteurized eggs anywhere near the Portland, OR metro area?
I used to get Davidson's pasteurized eggs at Safeway, and maybe long ago at Trader Joes? Neither of those stores have them now. Davidson's doesn't seem to supply any local stores. [more inside]
posted by peep
on Nov 19, 2013 -
What's the secret to a very fluffy omelette? I had an omelette at a non-fancy cafe today, and the texture was very fluffy, completely unlike most omelettes I've eaten or cooked. It was a folded omelette, did not have the wrinkly texture of many "country style" omelettes, and was not particularly brown on the outside. I don't believe that it was a french omelette (it wasn't cigar shaped). A quick google turns up a few different tips: add cold butter cubes to the beaten egg (today's omelette did not taste rich at all), or beat the whites into peaks before cooking (this cafe wasn't very fancy at all). Can anyone shed some light? Thanks.
posted by surenoproblem
on Sep 18, 2013 -
We moved into a new apartment a month and a half ago, and bought a used (like new) couch from an acquaintance two weeks ago. About a week ago, I started noticing a few (total of 3 or 4) of these
on the floor in my bedroom. Today I saw one on the couch, and one on the living room floor. Any idea what they are? We've seen a few enormous cockroaches and a few small flies, but we're not itchy or rashy or anything. We're located in Philadelphia.
posted by i_am_a_fiesta
on Sep 4, 2013 -
Putting an egg in your coffee: is this a thing?
In Havana the other day I acquired the Us Two Cook Book
, by Jennie B. Williams, published in Toronto in 1924. The recipe for "COFFEE" begins "For each cup of water allow one heaping dessert-spoonful of finely ground coffee; put coffee in mixing bowl; add one egg (or half egg)..." [more inside]
posted by londongeezer
on May 1, 2013 -
I made some pickled eggs for the first time. I just opened the jar, and: all of the eggs are varying shades of greyish- brownish. Most of them still have white spots and stripes. They smell fine (for hardboiled eggs soaked in vinegar I mean), but will I die if I eat them?
posted by windykites
on Feb 27, 2013 -
What's a good low-carb substitute for toast for the purpose of sopping up over-easy egg yolks?
posted by ErWenn
on Jan 1, 2013 -
I thawed a chicken in the refrigerator and it leaked uncooked chicken juice all over the shelf. The cardboard egg carton full of eggs that was also on the shelf is now fully saturated with raw chicken juice. Can raw eggs in their shell absorb liquids like raw chicken juice? Are the eggs safe to eat? Even if soft boiled or fried over easy?
posted by ms_rasclark
on Sep 25, 2012 -
Simple question. How to hard boil an egg so that it peels easily. After 30 years of cooking for myself, I have lost my mojo and ability to do this. I just want to be able to peel my hard boiled boneless chicken without the shell sticking to the white and creating pock marks on my whites. [more inside]
posted by AugustWest
on Aug 31, 2012 -
Chickens and Hens: A neighbor wants to keep 6 chickens on my land. What is a suitable rent in terms of eggs? number? % of lay?
posted by priorpark17
on Jun 3, 2012 -
It doesn't seem like egg whites can be anything but runny egg whites, but I know if they're beaten long enough they eventually become meringue. What other examples are there in which something starts out as one thing and is transformed into something altogether different? The more unexpected the better.
posted by mcbeth
on May 3, 2012 -
What can eggs do that egg substitutes (like Egg Beaters) can't? we buy Egg Beaters constantly, but now we have one dozen eggs, no clue what to do with them, and several constraints on how best to use them. [more inside]
posted by fetamelter
on Apr 5, 2012 -
Unintentionally left a pot of hardboiled eggs in ice water for six hours. Toss out, or save? [more inside]
posted by pinky
on Jan 26, 2012 -
Recommendations for most humane sources for eggs, dairy products, and chicken in San Francisco Bay Area? [more inside]
posted by ClaudiaCenter
on Jan 8, 2012 -
I want to make show-stopping scrambled eggs. I want to walk down the street and have people say "There goes the best maker of scrambled eggs that ever lived." What tips (added ingredients, cooking techniques, etc.) might help me get to this goal? What's your secret to spectacular
scrambled eggs? [more inside]
posted by .kobayashi.
on Dec 2, 2011 -
How many eggs can I eat? I'm a vegetarian on the South Beach diet. I'm healthy and have never had issues with cholesterol. What I'm wondering is, how many eggs is a reasonable number to eat? I've been doing at least one a day, often two. Is that too many? Does the vegetarianism mitigate it?
I really love eggs. But I do want my blood to continue to be able to fit through my veins...help me!
posted by supercoollady
on Nov 17, 2011 -
What are some good egg free recipe books? Don't want anything as restrictive as a vegan cookbook, just need to eliminate the eggs and egg-based mixes/ingredients due to my allergy to eggs. Any good resources out there? I'll also take blogs/websites that are dedicated to egg-free pursuits.
posted by deezil
on Oct 3, 2011 -
[Animals-in-unexpected-places-filter] This morning, preparing breakfast, we found an earwig INSIDE AN EGG. How did it get there? Egg was laid in the past couple of days by one of our chickens in the back yard. Shell was intact. Earwig was dead, somewhat bloated (from being in the egg white for too long I guess). [more inside]
posted by gijsvs
on Jul 29, 2011 -
Give me your frittata, your quiche/
Your savory custards yearning to be eaten by me/
The whisked soufflés of your steaming casserole./
Send these, the delicious, oven-baked to me/
I lift my fork and cram them in my mouth-hole! [more inside]
posted by willpie
on Apr 8, 2011 -
What's the 411 on home grown eggs? A guy at work has some chickens and is sharing the bounty. [more inside]
posted by Caravantea
on Mar 31, 2011 -
In The Omnivore's Dilemma, Michael Pollan pays a visit to Polyface Farms, where he discovers chicken eggs of an unusual consistency. Please help me find similar eggs in the Bay Area, if they exist! [more inside]
posted by archagon
on Feb 21, 2011 -
Is there an organisation in the UK I could donate my eggs to that offer free fertility treatments to women who can't conceive? [more inside]
posted by teraspawn
on Jan 17, 2011 -
Practical, science-based, safe, sane "low carb" book that doesn't pull any punches? (If simply "Atkins," which one?) I'm looking for a book that is gung-ho, but still spells out what can go wrong and why: I'm three days in to a self-created low carb diet. All sorts of good stuff has happened, but all sorts of disconcerting stuff has happened, too. [more inside]
posted by zeek321
on Aug 27, 2010 -