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I'm looking for recipes that make use of lots of egg whites. I know meringue, but what else? [more inside]
posted by rorycberger on Dec 7, 2006 - 22 answers

Where can I buy pasteurized eggs on Long Island? [more inside]
posted by Marky on Nov 16, 2006 - 4 answers

How do they separate eggs on an industrial scale? [more inside]
posted by aubilenon on Nov 12, 2006 - 7 answers

What are hard boiled eggs giving me to perk me up? [more inside]
posted by sweetkid on Nov 10, 2006 - 28 answers

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 - 25 answers

What to do with a plethora of salmon eggs? [more inside]
posted by dbmcd on Aug 9, 2006 - 12 answers

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 - 5 answers

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

How do you clean a saucepan and utensils that have been used to prepare eggs? [more inside]
posted by wackybrit on May 9, 2006 - 35 answers

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 - 33 answers

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 - 7 answers

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 - 36 answers

How do you remove dried egg from a window? [more inside]
posted by arse_hat on Jun 20, 2005 - 4 answers

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 - 18 answers

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 - 18 answers

Does boiling eggs cause a saucepan to corrode over time? [more inside]
posted by gfrobe on Apr 8, 2005 - 6 answers

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 - 38 answers

What's the best way to poach an egg? [more inside]
posted by obiwanwasabi on Oct 24, 2004 - 18 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

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 - 10 answers