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?
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posted by CharlesV42
on Oct 28, 2009 -
56 answers
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.
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posted by Viola
on Jul 16, 2009 -
23 answers
[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?
posted by Funmonkey1
on May 25, 2009 -
40 answers
When given the choice between grocery store free range eggs or local battery cage eggs, which is a better choice?
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posted by scarello
on May 21, 2009 -
22 answers
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.
posted by artychoke
on Apr 27, 2009 -
7 answers
I get strange headaches from eating omelettes (and sometimes, plain eggs). I'm curious as to what causes that.
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posted by dabitch
on Apr 16, 2009 -
6 answers
The other day a childhood memory came back to me. Forgot all about it until we bought and were talking about our Easter Eggs.
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posted by Webbster
on Apr 12, 2009 -
6 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
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posted by dancestoblue
on Apr 6, 2009 -
23 answers
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)?
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posted by helios
on Mar 27, 2009 -
15 answers
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.
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posted by maggieb
on Feb 22, 2009 -
25 answers
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)
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posted by plasticbugs
on Jan 25, 2009 -
15 answers
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?
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posted by Coventry
on Nov 13, 2008 -
22 answers
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?
posted by mhaw
on Oct 23, 2008 -
14 answers
Safeway: regular brands and house brands out the wazoo. It says organic, but is it?
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posted by biwa-shu
on Oct 11, 2008 -
11 answers
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday...
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posted by dubold
on Oct 10, 2008 -
37 answers
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?
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posted by scruss
on Sep 22, 2008 -
1 answer
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"?
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posted by trig
on Jul 10, 2008 -
29 answers
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.).
posted by flibbertigibbet
on Jun 14, 2008 -
19 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?
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posted by lord_yo
on May 15, 2008 -
5 answers
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.
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posted by BusyBusyBusy
on Apr 8, 2008 -
5 answers
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.
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posted by maudlin
on Feb 17, 2008 -
24 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
Embarrassingly amateurish question: Why is egg sticking to my new non-stick frying pan? How do I stop it from sticking?
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posted by Mael Oui
on Nov 7, 2007 -
20 answers
What can I spray on flea market/thrift store furniture to make sure I kill potential bedbugs at all life phases?
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posted by annabellee
on Oct 30, 2007 -
11 answers
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?
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posted by joannemerriam
on Oct 20, 2007 -
13 answers
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?
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posted by kaseijin
on May 13, 2007 -
16 answers
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?
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posted by deborah
on May 12, 2007 -
58 answers
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?
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posted by bigmusic
on Apr 9, 2007 -
15 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?
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posted by Tbola
on Jan 18, 2007 -
52 answers
