If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
The formulation I use;
1 jumbo double yolk egg = 2 yolks + 1 white
I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3). I'm not a fan of eggy crêpes so I'm tempted to go with my usual proportions. Does anyone know from experience whether the cake version really requires the extra eggs?
Related question: Why are Italian eggs so yellow? Occasionally I get served a fried / poached egg with a deep yellow/orange yolk. I find it extremely appetising and visually attractive. Sometimes eggs have very weakly coloured yolks, which is less appealing -- but I couldn't swear that the flavour is affected. Is there a correlation between the colour of a yolk and its flavour? When shopping, how can I increase my chances of getting a richly coloured yolk? Does free-range / barn / battery make a difference? Is there a correlation between price and yolk colour? Do egg producers
Separating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single damn yolk to hold together and other times when I can do anything short of play a round of tennis with 'em. Could the freshness of the egg determine how likely the yolk is to break? Or maybe the temperature of the egg? Generally the problem comes not when I crack the egg, but when I start to transfer the yolk from shell to shell.
I had a great low fat recipe for a squash pie that had in it four eggs. I tried to take only the egg-whites with no yolk but the pie didn't come out right. It just didn't coke completely, it took about 2 hours till it was almost cooked (instead of 1 hour) and the inside wouldn't cook while the top was almost burnt. it didn't rise i.e. it was shallow in its height. In addition to not putting the yolk in, I also forgot to preheat the stove. Does anybody know how can I make the pie well without the yolk? Was this only a preheating the stove problem?
My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients together, then pour into pastry shell and top with a lemon and gin glaze.. The mixture sometimes curdles at the whisking stage and looks like scrambled egg, and looks as though the mixture is "cooking" in the lemon juice. Why does this happen and what can I do about it?
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
: What is the risk that these eggs contain salmonella? Is this risk negligible? Should I use supermarket eggs to make food with raw eggs in it, for example chocolate mouse, and only use these eggs for food which is heated? If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course). A related question might be Is it safe to eat raw eggs?. The answer...I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed
Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept... I obtain pasteurized or irradiated eggs? Are they only available in special stores, or in certain regions? Just in big cities, or in Europe? Is there an easy way to pasteurize your own eggs (preferably in the shell) without affecting texture? How does using pasteurized eggs impact the shelf life of homemade mayonnaises and custards?
I'd like to prepare some whipped double cream in advance for a dessert I'm making. How long will the cream stay whipped (i.e. peaky) if I do it in advance?