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? [more inside]
posted by kaseijin
on May 13, 2007 -
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? [more inside]
posted by deborah
on May 12, 2007 -
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? [more inside]
posted by bigmusic
on Apr 9, 2007 -
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?
posted by Tbola
on Jan 18, 2007 -
What makes crunchy deviled eggs crunchy? Alternatively, give me good deviled egg recipes. (Quick! The water's almost boiling!) [more inside]
posted by anonymoose
on Oct 29, 2006 -
Please help me identify these insect (or arachnid) eggs. They appear in patches on the exterior of my house, and also in some indoor cabinets. [more inside]
posted by markmillard
on Jun 9, 2006 -
So every Easter my family has an egg cracking contest using hardboiled eggs. You pair off with a partner, smash your eggs together, and whoever's egg does not crack goes on to the next round until you are left with one winner. My question is, why does only one egg break? They never both crack, no matter how they are smashed together. [more inside]
posted by banished
on Apr 17, 2006 -
Say you're basically a vegan, and needed to prepare for an extended dairy/eggs-included period... [more inside]
posted by Ash3000
on Feb 21, 2006 -
I've lost my ability to peel a hardboiled egg. Are the eggs different, or is my technique? I used to be able to take the shell and the icky membrane off in one fell swoop, but now things have changed, and I seem to mangle every egg I touch. If I eat any more bits of eggshell, I may calcify. Any hints from people who really like their egg salad?
posted by pinky
on Dec 7, 2005 -
So I'm making a yellow cake from a mix...I added the water and the oil, then reached into the refrigerator for eggs that weren't there. What will happen if I bake this without the eggs? Or is there any normal pantry item that I could substitute for them? All the substitution recommendations I can find online are like substituting whites for whole eggs and using those non-egg egg substitutes. I'm not going to leave the house. Can this cake be saved?
posted by leapingsheep
on May 15, 2005 -
Easter was 2 weeks ago...more or less. Wife made some hard-boiled eggs to color. Our 20 month old did her 1st real colored egg. How can we preserve it? [more inside]
posted by ShawnString
on Apr 8, 2005 -
I am looking for advice on how to make the perfect fried egg (in your opinion). Much more inside. [more inside]
posted by jonah
on Apr 1, 2005 -
GourmetFilter: Where in Manhattan might one purchase ostrich eggs?
I need them for
an omlette recipe.
posted by Smart Dalek
on Jun 26, 2004 -
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 -
I can understand "sunny-side up", but where does the phrase "over easy" come from in relation to frying eggs? Why easy?
posted by Mwongozi
on Mar 22, 2004 -