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.
posted by kitchencrush on Nov 9, 2009 - 38 answers

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

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

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

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

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

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

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

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

GourmetFilter: Where in Manhattan might one purchase ostrich eggs?
I need them for Halloween an omlette recipe.
posted by Smart Dalek 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? [more inside]
posted by dobbs on Mar 30, 2004 - 14 answers