When I was in Monterey I had a tex-mex migas like I'd never seen and I've always wanted to recreate it at home. it was the traditional tex-mex migas ingredients (tomato, bell pepper, onion, egg, cheese, tortilla chips) but it came out standing whole and firm, not unlike a flan and it cut like one - moist but really sturdy, not falling apart, almost like a quiche? The non-egg stuff was diced superfine and just melted into it. How did they make this and how can I do it at home? [more inside]
I need new Seasoning. What should I season eggs with, for breakfast? [more inside]
Affordable humanely-raised dairy, meat and eggs in NYC? [more inside]
What egg dishes will turn me, an egg-hater, into an egg-lover? [more inside]
Why is this egg white pinkish/reddish througout? Is it safe to eat? [more inside]
What is half of a deviled egg? This is a serious question. [more inside]
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]
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]
There are three dozen eggs in my refrigerator that will expire about 2.5 weeks from now. What are some easy, different and delicious egg recipes? [more inside]
Where can I find pastured eggs in Chicago? [more inside]
How can I use leftover egg yolks? I want to make a chocolate mousse from a recipe that calls for a large number of egg whites but I feel guilty about just throwing the egg yolks away. So... please give me your best ideas and recipes for what to do with the yummy yummy yolks, folks.
What foods are commonly (or rather, uncommonly, i.e. not necessarily breakfast foods) served with a fried or poached egg? [more inside]
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]
What are the differences in production and storage of (chicken) eggs in France versus the United States? [more inside]
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?
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]
How long will deviled eggs keep in the fridge before they go bad?
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.
Where can I buy pickled eggs in Houston? [more inside]
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]
Help me master this simple, straightforward omelette recipe. [more inside]
GourmetFilter: Where in Manhattan might one purchase ostrich eggs?
I need them for
Halloween an omlette recipe.
I need them for
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? [more inside]