tag: egg
Subscribe to RSS feed
A Hangover Cure for All You Hurtin' Football Fans
This sandwich is sure to become a staple in your arsenal of hangover cures. Don't worry, you'll thank me later.
view details
Steak vs. Hamburger
If beef is beef, why is it safe to have a rare steak, but not a rare hamburger?
view details
Bain of the Cheesecake
1 commentWhen making a cheesecake, is the water bath, also known as the bain-marie, the best way to go? Why do we even need to bathe a cheesecake?
view details
Asparagus, Ham, and Goat Cheese Frittata
Spring Frittata made with Asparagus, Ham, Red Bell Pepper, and Crumbled Goat Cheese.
view details
Dried egg pasta revisited
Waaaay long ago, we discussed why it is okay to dry your own egg pasta. A comment from a reader encourages us to revisit the topic.
view details
The Incredible Invisible Egg
Have you ever frozen a hard-boiled egg? No, that's too easy. A hard-boiled quail egg? The white of the egg turns transparent. Do you want to know why? Of course you do. Who wouldn't?
view details
The Taste of Meringue
6 commentsSometimes we want a particular texture, but we have a difficult path to work in the flavor properly. Learn about some tasty pastries, and help The Food Geek solve a mystery.
view details
Hollowed Egg and Egg Balance
2 commentsEaster is coming, so we have a doubly-eggy set of questions: how to hollow out an egg, and the timeliness of balancing an egg.
view details
One egg at a time
2 commentsA standard step with the creaming method of cake preparation is to add the eggs one at a time and fully incorporate before adding the next egg. But… why?
view details
A Bad Egg
7 commentsThere's quite a bit of mystery around eggs. Because of the effort to simplify when things go bad, there's some mystery about that, too. Let's see if we can't clarify things a bit.
view details
Not All It's Cracked up to Be
11 commentsThere's some cracking good advice that's going around about eggs, but is it really as good as it sounds?
view details
Lifting a Choux
Pâte à choux is useful in many culinary circumstances, and it's relatively easy to make. Still, sometimes things go wrong for no apparent reason. Let's see some of the pitfalls of this dish and how to fix them.
view details
Too Hot for Hollandaise
1 commentHow temperature, ingredients, and technique interact in distinguishing a hollandaise from a mess of scrambled eggs, butter, and lemon.
view details
Dried Egg Pasta: Hidden Danger or Perfectly Safe?
4 commentsWhen someone at home makes some fresh pasta, it's generally made with egg. Why is this okay to dry and store?
view details
Egg sizes and substitutions
10 commentsHow can we merge the world of farmer's markets and precision recipes to ensure that we use the proper amount of farm-fresh, un-graded eggs in our baked goods?
view details
Cracking the Boiled Egg Mystery
12 commentsIs a boiled egg hard to peel because I don't know how the proper technique, or is it because I don't make the egg properly in the first place?
view details
Cooking Eggs with Sugar Alone
8 commentsOccasionally vague and/or strange cooking advice lurks around every corner. Can you cook an egg with sugar alone? And not hot, candy-making sugar, but normal, room temperature sugar? Could be.
view details
The Party That Is Egg Foam
5 commentsAs with a party, the success of an egg foam relies on getting all of the guests to mingle properly. In this follow up to last week's article, we explore how to keep water, proteins, and air mixing it up to ensure your foam is stable.
view details
