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19 posts tagged with eggs and cooking. (View popular tags)
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How many ways can you cook an egg?

How many ways can you cook an egg? Looking for methods, not recipes. [more inside]
posted by joechip on Jun 25, 2012 - 46 answers

SWF seeks culinary intro to eggs

What egg dishes will turn me, an egg-hater, into an egg-lover? [more inside]
posted by rachaelfaith on Mar 15, 2012 - 53 answers

What to do with duck eggs

What can I do with duck eggs? [more inside]
posted by i_am_joe's_spleen on Mar 1, 2011 - 16 answers

Help! My perfect pan doesn't work anymore!

Why has my omelet pan stopped working? What do I do? [more inside]
posted by SockyMcPuppet on Jan 23, 2011 - 20 answers

Did I ruin my custard ice cream?

Did I ruin my custard ice cream? [more inside]
posted by artifarce on Jul 7, 2010 - 12 answers

hatching a flock of quail is not an option

What can I do with 18 quail eggs? [more inside]
posted by troika on Jan 20, 2010 - 19 answers

Beat until stiff.

What can I do with a bunch of egg whites? Complexity is not a vice. [more inside]
posted by thebestsophist on Dec 31, 2009 - 17 answers

No, seriously, how do you peel an egg?

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

why do french eggs taste stronger than american eggs?

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?

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

Help me figure out how to microwave an egg

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

Are there recipes where using very fresh eggs makes an especially big difference?

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

19 eggs, cooking for 1

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

Gotta keep 'em separated

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

Making an omelette, the Pepin way.

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

How to clean sticky egg from pans?

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

Perfect Fried Egg

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

Mastering egg cookery - best way to poach an egg

What's the best way to poach an egg? [more inside]
posted by obiwanwasabi on Oct 24, 2004 - 18 answers

eggs over I can understand. over easy, though, is hard.

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

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