Ask MetaFilter posts tagged with eggs

reign or rein

trig — Thu, 10 Jul 2008 00:05:05 -0800

Could someone with access to the OED or some other good source tell me whether the expression is "to hold rein over X" or "to hold reign over X"? I'm having a surprisingly hard time getting a definitive answer. Maybe it's a less common expression than I thought.

Cookies without eggs?

flibbertigibbet — Sat, 14 Jun 2008 19:03:16 -0800

Do you know any easy-to-make cookie (or just dessert) recipes that have no eggs? Bonus points if there are no ingredients that would require a trip to the grocery store (no buttermilk, no special chocolate, no fancy egg-substitute, etc.).

I'd like to bake eggy-stink-free biscotti, but how?

Salthound — Sat, 07 Jun 2008 15:33:16 -0800

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?

Is goon (box wine) made from fish eggs?

Black_Umbrella — Fri, 16 May 2008 03:15:53 -0800

Does goon (box wine) actually contain fish eggs? I have been in Australia for a while now and everyone has been telling me that goon (box wine) is made of fish eggs.

What is the truth to this? My current goon says that fish, eggs and dairy products are used in the production of it. I have heard from some sources that is used as a "finishing agent", what ever that means.

Can some one shed some light on fish eggs and goon?

What makes raw eggs dangerous?

lord_yo — Thu, 15 May 2008 10:20:15 -0800

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? While I understand that the longer you wait to consume a raw egg, the higher the risk of food poisoning, I have trouble understanding some details about it - specifically:

- Are the dangerous organisms typically inside the egg, or is it contamination from other sources that introduce them?

- What is more important - the quality of the egg, or the waiting time before consumation?

- Is the risk of getting salmonella via raw eggs a stochastic one (i.e. there either are salmonella in the egg, and then you will surely get it, or there isn't, and you will not get it), or is it a risk that's getting bigger over time (i.e. if there are salmonella in the egg, the chances of you getting food poisoning depends on the time you wait before eating it).

Is it possible to have some of your eggs frozen for your own use as payment for egg donation?

BusyBusyBusy — Tue, 08 Apr 2008 11:51:43 -0800

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. I am a 20-year-old female living in Indianapolis, IN. I feel that I would be a good candidate for egg donation. I am accomplished, intelligent (SAT 1520), attractive (Blue eyes, brown hair, 5’7”, 130lb), and have a clean bill of health.

I would appreciate answers to any of the following questions:
**Is it legal for a person my age to donate, or do I need to wait until I am 21?
**Is it possible to have you eggs frozen for personal use later in life as part of the same procedure?
**How would I find a recipient? Through an egg broker?
**What is a reasonable price to ask for? I don’t need the money, but certainly wouldn’t turn it down.
**Have you donated eggs before, and if so, would you recommend the procedure? Have you experienced negative side effects?

I have read a great deal concerning the medical procedure of egg donation, as well as the other AskMetafilter questions relating to egg donation and freezing, but none answered my specific questions.

I would appreciate answers to or comments on any of these questions. Thank you, hive mind!

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

nebulawindphone — Wed, 19 Mar 2008 12:49:55 -0800

Of all the recipes that call for eggs, which are improved the most by using very fresh ones? Someone who keeps chickens recently gave us 18 eggs straight out of the bird. They're beautiful, and I'm excited about eating them, but it seems like a shame just to scramble 'em or something — we can do that with eggs from the supermarket and they turn out fine. Are there recipes where having very fresh eggs makes an especially big difference?

Incredible Edible Eggs!

Snoogylips — Sat, 08 Mar 2008 09:59:47 -0800

I need creative ways to eat eggs! I am pregnant and am trying to eat as healthy as possible. I receive eggs as part of the WIC program. The problem is I don't really like scrambled eggs or omelets. I do like quiche. What are other ways to eat eggs?

How do I use up 6 broken eggs quickly?

maudlin — Sun, 17 Feb 2008 10:36:26 -0800

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. I wiped out on some ice on my way back from grocery shopping today. Results: wet jeans, a couple of interesting new bruises, and six shattered eggs. They're pretty badly broken up, so I don't expect to be able to separate yolks and whites, although I also have a few more whole eggs and some boxed egg white on hand.

Can I eat this?

freshwater_pr0n — Sat, 19 Jan 2008 05:21:09 -0800

How long will deviled eggs keep in the fridge before they go bad?

Why eggs? Why now?

dmaterialized — Tue, 01 Jan 2008 20:59:13 -0800

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.

Egg sticking to non-stick pans

Mael Oui — Wed, 07 Nov 2007 20:48:36 -0800

Embarrassingly amateurish question: Why is egg sticking to my new non-stick frying pan? How do I stop it from sticking? My mom recently bought a new set of non-stick pans (neither really expensive nor really cheap pans). Neither of us are cooks, so we only use them for two things: grilled cheese sandwiches and eggs (fried/over easy and scrambled).

The first few times the pans were used, we made grilled cheese sandwiches (no cooking spray added, there was butter directly on the bread but not specifically in the pan) with absolutely no sticking. But, when we started making eggs (they were real eggs, fried/over easy), there was more sticking than with the previous non-stick pan we had (that was strictly a STICK pan when it was finally retired). It was impossible to dislodge the eggs, and cleaning was difficult. To make matters more confusing, of the three eggs made (on two separate occasions), two came out sticking to the pan, but one didn't.

Admittedly, I haven't actually done the cooking with the pans yet. With the old non-stick pan, my mom would coat it with cooking spray, but she hasn't used any with this new pan. Do you recommend using a cooking spray on a new non-stick frying pan? I was under the (probably erroneous) impression that nothing needed to be used to prevent sticking with a new non-stick pan. My mom did say that she 'seasoned' it with olive or canola oil, though I thought that was something done with cast iron pans.. or, not non-stick, anyway. Of course, I did Google (and found many articles about frying eggs), but that's only left me more confused about what's been going wrong! Sorry to all the foodies for the very amateurish question!

Product that will kill bedbug eggs?

annabellee — Tue, 30 Oct 2007 07:02:12 -0800

What can I spray on flea market/thrift store furniture to make sure I kill potential bedbugs at all life phases? Can you recommend a product with which I can spray furniture I buy at a flea market that will stay potent long enough to kill any unhatched bedbug eggs that may be lurking in cracks? I'm looking for something that doesn't become ineffective after killing any live bugs, but something that will kill the eggs as well.

(I know buying used furniture is risky re: bedbugs.)

Shelf life of scrambled eggs

rolypolyman — Sat, 27 Oct 2007 17:37:09 -0800

How long will scrambled eggs keep? About 2 days ago I pre-prepared an omelette with ham and some veggies, and put it in the fridge. How long will this keep before I start risking food poisoning? Also bear in mind that it came out very slightly runny, so I wouldn't call this 100% cooked.

My Google-fu only shows shelf life of eggs in the shell, and other ask.mefi questions only discuss shelf life of hardboiled eggs.

Help me solve my egg problem!

joannemerriam — Sat, 20 Oct 2007 12:21:26 -0800

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? I really like hardboiled eggs, including the whites. I have high cholesterol, so eating the liquid eggwhite you get in a carton is much better for me (I usually mix in a single yolk for flavour). But, I can only figure out two easy ways to cook it: in the microwave (where it gets really airy and a bit rubbery), or in a frying pan with butter or oil (which defeats the whole purpose of eating it in the first place). Neither of these gives me the concentrated eggwhite texture of the white in a boiled egg. My experiments with baking it in a casserole dish have been unsatisfying - the texture's okay, but there's so little flavour.

Is there a technique I am missing, or does anybody have good recipes for eggwhite casserole type things?

Where can I buy pickled eggs in Houston?

mrbill — Tue, 02 Oct 2007 11:10:24 -0800

Where can I buy pickled eggs in Houston? Are there any reputable retail establishments in Houston where I can buy a jar or two full of pickled eggs? I know how to make my own, but would rather buy them ready-to-eat.

I've been looking for the three years I've lived here (had the same problem in Austin as well). None of the major grocery stores (Kroger, HEB, Albertsons, Rice) have them, and I've not been able to find them at any of the ethnic specialty stores either.

Bonus points if I can find them somewhere near Westheimer/Gessner.

I normally buy them online from Jake & Amos but am having a horrible craving and I don't want to wait a week for UPS to show up.

19 eggs, cooking for 1

thinkingwoman — Thu, 20 Sep 2007 10:39:36 -0800

help me use up 19 eggs! so, i forgot that i had almost a full carton of eggs in my fridge and picked up another dozen at the store. i live alone.

can anyone recommend a good egg-heavy recipe?

alternatively, does anyone have any experience freezing them? the advice i have read on the internets is to scramble them first, because the shells will burst otherwise, but does anyone have any real experience with this?

Those eggs be deviled!

kaseijin — Sun, 13 May 2007 08:34:20 -0800

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? I am specifically looking for interesting deviled egg recipes. What are your favorites?

Currently, I lean towards mixing the yolks with a bit of coarse mustard, a dollop of mayo, generous amounts of ground salt and pepper, a heap of cayenne pepper, and a splash of sherry vinegar.

Help me branch out! I want to sample the eggs of Lucifer himself!

Hard-boiled Egg Filter: Eat 'em or Toss 'em

deborah — Sat, 12 May 2007 18:19:31 -0800

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? Or should I just throw them away? I am all for throwing them away if they're iffy, but would rather not if it's not necessary (I hate wasting food).

My eggs taste like fish, is this normal?

bigmusic — Mon, 09 Apr 2007 07:38:01 -0800

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? Any tips for finding awesome eggs would be appreciated as well.

What sort of condiments go well with a hard boiled egg?

Tbola — Thu, 18 Jan 2007 13:05:04 -0800

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? (BONUS: has anyone tried a "mayon-egg"? You know - the snack that Ann Veal from Arrested Development used to eat?)

Egg White Recipes, please.

rorycberger — Thu, 07 Dec 2006 13:59:49 -0800

I'm looking for recipes that make use of lots of egg whites. I know meringue, but what else? I recently got an ice cream maker, and have been playing with it a lot (at least 1 batch of ice cream each week). I love custardy, french style ice creams, so I regularly use 8-12 egg yolks in a batch. Looking for any ideas to make use of the egg whites I have left over. Nothing against meringue (and floating islands, meringue cookies, etc.), but it's kind of a pain to make and not something I want to eat every week. Also, I don't really like egg whites cooked like regular eggs (in omelets, etc.). What other options are there? It seems like such a waste to just throw them out.

Pasteurized Eggs? Where?

Marky — Thu, 16 Nov 2006 17:42:09 -0800

Where can I buy pasteurized eggs on Long Island? I'm planning the menu for Thanksgiving, and want to make some ice cream and eggnog. Salmonella is normally not something I worry about, but young children will be eating the ice cream (at least!) and I'd feel a bit guilty if I killed my sister's kid.

I know I can do the cooking and tempering thing for the ice cream, but it's easier and quicker to just throw some cream, milk, sugar and eggs together and let the kids crank.

This site says all the major supermarkets carry pasteurized eggs, but the ones I've been to don't. They will sell them via mail (?!?) but the 5 dozen minimum is a little off putting.

I've tried calling stores, but they have no idea what I'm talking about.

So, has anyone actually seen or bought pasteurized eggs on Long Island?

Gotta keep 'em separated

aubilenon — Sun, 12 Nov 2006 13:21:56 -0800

How do they separate eggs on an industrial scale? A pastry chef friend of mine told me she separated > 200 eggs yesterday, by hand. That seems like a pretty large scale to me, but it's hard for me to believe that the cartons of egg whites you can buy in the grocery store were separated by hand.

I've tried the single egg separator kitchen gizmos and they tended to break more eggs than doing it by hand.

What do they use to fill cartons of egg whites?

What's with the eggs?

sweetkid — Fri, 10 Nov 2006 07:49:41 -0800

What are hard boiled eggs giving me to perk me up? This summer, I went a long stretch being exhausted all the time, despite sleep, three workouts a week, and a decent, though not perfect diet. In an effort to fix the problem, I refined my diet more by drinking a lot less, eating lean chicken, the works. however, it wasn't until I started eating hard boiled eggs in the morning and afternoon that I started to see a dramatic shift in the energy level.

Worried about cholesterol, I recently went off the eggs, and the exhaustion came back. The difference between an egg/no egg day is dramatic. What is it that the eggs are giving me? Iron? Protein? Shouldn't I be getting enough iron from chicken/cold cut turkey? Should I be worried about cholesterol eating two hard boiled eggs a day?

I'm 28, female, no health problems, and haven't seen a doctor about this. I live in the US.