What's the point of a poached egg? [more inside]
Source for organic, free-range dried egg whites (a/k/a egg protein powder)? [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]
Exactly how fragile are black carpet beetle eggs? [more inside]
Going camping this weekend and I have a food safety question. [more inside]
Did I ruin my custard ice cream? [more inside]
What do lizard eggs need to hatch? [more inside]
NYC restaurant filter: Looking for restaurants in the city which prominently feature egg dishes, or just have excellent egg-based dishes on the menu. Thanks!
What wonderful things for grownups can be hidden inside standard plastic Easter eggs? [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]
Is there actually a link between eating eggs and having high choleterol? [more inside]
What can I do with 18 quail eggs? [more inside]
Where can I find pastured eggs in Chicago? [more inside]
What can I do with a bunch of egg whites? Complexity is not a vice. [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]
Should I eat it? Hard boiled eggs left in water over night. [more inside]
What are some good alternative ways to eat a fried egg? [more inside]
What is this slimy mess? [more inside]
I'm baking cupcakes for a toddler's first birthday, and I'd like to find an allergen-free recipe (no eggs, buttermilk, chocolate, nuts, etc) that is still tasty enough for adults to eat. [more inside]
What are these eggs I found in my underwear drawer? [more inside]
[RelationshipFilter]: Omelettes. Which is better to add to the eggs? I believe it's milk, and contend her family resorted to water as a result of poverty. What is the difference or is it just preference?
When given the choice between grocery store free range eggs or local battery cage eggs, which is a better choice? [more inside]
This question about eggs reminded me of a short story I read years and years ago. It features a kitten and breakfast. [more inside]
What can you do ensure that the shell of a hard boiled eggs comes off easily every time? [more inside]
Pregnant women are advised to not eat foods with raw eggs. I looked the the ingredients for standard store bought tarter sauce and it listed egg yolks. Is this safe to eat? Do all commercial products use pasteurized eggs? Is that a safe assumption to make?
Posting for a friend who is a teacher planning to hatch some chickens in class: "I'm getting ready to set my eggs in the incubator tomorrow. I candled them tonight and found the shells to be mottled. Is that bad? I am worried. My fourth graders are depending on me!" Pictures here.
I get strange headaches from eating omelettes (and sometimes, plain eggs). I'm curious as to what causes that. [more inside]
The other day a childhood memory came back to me. Forgot all about it until we bought and were talking about our Easter Eggs. [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]
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]
Is there a better way to crack an egg? [more inside]
Eggs. I love eggs. Every time I use eggs I wonder about food safety but not obcessively so... I think and then I do anyway. There are two things I always do with eggs and I am wondering if they are "magical thinking" routines. [more inside]
I have nearly year old duck eggs. Are they safe to pickle? [more inside]
Entomology Filter: Ant-hill structures in my bedroom. Do I have ants or some other kind of bug? Strange that I haven't seen ONE bug in the three months I've lived here. (pics inside) [more inside]
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]
What are the differences in production and storage of (chicken) eggs in France versus the United States? [more inside]
Just bought a set of Calphalon hard-anodized cookware and I'm having a terrible time getting food not to stick to the pan when cooking. The problem is particularly bad when cooking eggs- strategies for getting food to not stick to these pans?
Where can I buy white, plastic, hollow (but non-fillable) eggs? [more inside]
Safeway: regular brands and house brands out the wazoo. It says organic, but is it? [more inside]
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... [more inside]
Short public access film: man asks eggs if they want to go for a swim, but they're too cold in the pan of water, so he turns the heat up, and they start to scream. What was this? [more inside]
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"? [more inside]
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.).
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?
Does goon (box wine) actually contain fish eggs? [more inside]
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]
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]
Of all the recipes that call for eggs, which are improved the most by using very fresh ones? [more inside]