I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month.
In two eggs that I cracked open today, there were dark green spots inside the shell (looked like mold maybe?), and floating around the egg white.
Any idea what that is? Is it a sign that the whole tray may be contaminated with something??
I only noticed the green on the shell after I mixed one of the eggs into a bread dough, and now I need to know if I should throw the dough out or not (it's a huge batch of dough).
Buying the shrink-wrapped coconuts (in shell) at the store is similar to playing Russian Roulette. All this trouble of getting the water out and breaking the shell only to find out the coconut is rancid (and sometimes unripe). Sometimes you can see dark spots on the outside of the shell which seem to indicate mould on the inside of the shell, but there seems to be plenty of rancid ones that don't show any spots. Here's what they generally look like: Are there definitive signs of rancidity (and ripeness) one can detect at the store before the 'autopsy'?
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
Is it possible to tell if an egg has gone off? I am not referring to those eggs that have been especially brined to look like they've been sitting around for decades, but to fresh eggs you want to use and not feel like being punched in the face with a sweatier-than-thou sock. Is there a trick to detect if an egg is rotten before opening up the shell?
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce
Possible Duplicate: How to peel hard boiled eggs easily? I just came back from the kitchen where I was preparing a dozen hard boiled eggs for a recipe. Part of this preparation is removing each of the egg's shell. The best tip I've heard yet is to shock the eggs in ice water directly after pulling them off a boil, cracking each end and pealing across the hemisphere. This works about 50/50 for me. That's to say half of my eggs are unpresentable. I've been told also only to hard/soft-boil old eggs, which for obvious reasons isn't always practical. What's the best way to shell
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) such that most egg shells do not contain any salmonella anymore. I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things: 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
Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh. When making pasta dough I will add eggs to my flour weight. Should I just approximate the total weight, and again count on 125-150g per person? Or will the weight change while I am cooking? For instance, if I have 1kg durum flour and 16 eggs, the raw ingredients would weigh approximately 1.8kg in total (based on 50g per egg and not allowing for any
I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraîche, egg, and some cognac... icecream taste? I prefer a baked filling, but if all else fails, I'd settle for a cold-setting filling to be put into a blindbaked shell. Then I'll have to remove the egg from the papaya and think... with contrasting taste and color, and lightly mix both in the shell, like marble cake. For the taste, I think that the typical Italian yogurt gelato taste will give the perfect combination - quite sour
I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they were superb -- thick yellow, good smelling and tasted good. How can I know before buying that I am buying a quality egg? I like to eat eggs on the morning so I find the bad eggs very irritating, the are like paper -- not nutritious at all. For cooking, I am unsure whether they matter but I want to buy now only quality healthy eggs. How can I