Does goon (box wine) actually contain fish eggs? [more inside]
posted 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 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 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 on Mar 19, 2008 - 19 answers

I need creative ways to eat eggs! [more inside]
posted 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 on Feb 17, 2008 - 24 answers

How long will deviled eggs keep in the fridge before they go bad?
posted 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 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 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 on Oct 30, 2007 - 11 answers

How long will scrambled eggs keep? [more inside]
posted 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 on Oct 20, 2007 - 13 answers

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

help me use up 19 eggs! [more inside]
posted 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 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 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 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 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 on Dec 7, 2006 - 22 answers

Where can I buy pasteurized eggs on Long Island? [more inside]
posted on Nov 16, 2006 - 4 answers

How do they separate eggs on an industrial scale? [more inside]
posted on Nov 12, 2006 - 7 answers

What are hard boiled eggs giving me to perk me up? [more inside]
posted on Nov 10, 2006 - 28 answers

What makes crunchy deviled eggs crunchy? Alternatively, give me good deviled egg recipes. (Quick! The water's almost boiling!) [more inside]
posted on Oct 29, 2006 - 25 answers

What to do with a plethora of salmon eggs? [more inside]
posted on Aug 9, 2006 - 12 answers

Please help me identify these insect (or arachnid) eggs. They appear in patches on the exterior of my house, and also in some indoor cabinets. [more inside]
posted on Jun 9, 2006 - 5 answers

Help me master this simple, straightforward omelette recipe. [more inside]
posted on May 25, 2006 - 29 answers

How do you clean a saucepan and utensils that have been used to prepare eggs? [more inside]
posted on May 9, 2006 - 35 answers

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. [more inside]
posted on Apr 17, 2006 - 33 answers

Say you're basically a vegan, and needed to prepare for an extended dairy/eggs-included period... [more inside]
posted on Feb 21, 2006 - 7 answers

I've lost my ability to peel a hardboiled egg. Are the eggs different, or is my technique? I used to be able to take the shell and the icky membrane off in one fell swoop, but now things have changed, and I seem to mangle every egg I touch. If I eat any more bits of eggshell, I may calcify. Any hints from people who really like their egg salad?
posted on Dec 7, 2005 - 36 answers

How do you remove dried egg from a window? [more inside]
posted on Jun 20, 2005 - 4 answers

So I'm making a yellow cake from a mix...I added the water and the oil, then reached into the refrigerator for eggs that weren't there. What will happen if I bake this without the eggs? Or is there any normal pantry item that I could substitute for them? All the substitution recommendations I can find online are like substituting whites for whole eggs and using those non-egg egg substitutes. I'm not going to leave the house. Can this cake be saved?
posted on May 15, 2005 - 18 answers

Easter was 2 weeks ago...more or less. Wife made some hard-boiled eggs to color. Our 20 month old did her 1st real colored egg. How can we preserve it? [more inside]
posted on Apr 8, 2005 - 18 answers

Does boiling eggs cause a saucepan to corrode over time? [more inside]
posted on Apr 8, 2005 - 6 answers

I am looking for advice on how to make the perfect fried egg (in your opinion). Much more inside. [more inside]
posted on Apr 1, 2005 - 38 answers

What's the best way to poach an egg?
posted on Oct 24, 2004 - 19 answers

GourmetFilter: Where in Manhattan might one purchase ostrich eggs?
I need them for Halloween an omlette recipe.
posted on Jun 26, 2004 - 8 answers

Qs about hard boiled eggs and egg salad: a. What's your fave recipe for egg salad? b. how long do shelled hard-boiled eggs keep? c. is there a good formula for hard-boiling multiple eggs?
posted on Mar 30, 2004 - 15 answers

I can understand "sunny-side up", but where does the phrase "over easy" come from in relation to frying eggs? Why easy?
posted on Mar 22, 2004 - 10 answers