Eggs (food)

I'm pretty sure the spots are normal. What colour is the egg? Is it brown? I've had a brown egg with small spots. I ate it. I didn't get sick. So don't worry... but why take advice from me?? Ask a farmer of something! Have a nice day!!! :)

The only thing that might work is to rinse it in cold water. Put it in a strainer and rinse it quickly, let drain and add back the mayo. I don't know how well this may work, it may be a soggy mess and end up thrown away. There is nothing you can add that is going to counteract the salt.

i believe so if the egg roll wrappper is organic

Well, simply put, it's like slimy mucous. But mature, articulate adults would describe it a bit more tactfully by saying it is, "viscous." Also, you probably don't EVER want to use the words "slime" or "mucous" in reference to food or a meal, unless you want folks to lose their appetites.

One half cup of egg whites is equal to 2 large eggs. This is a common conversion when a low calories alternative is desired.

you could store it for 1 day

Chicken eggs produce a sulfurous smell when they are boiled for too long.

Eggs do not stink unless they are burned or spoiled. They are rich in sulfur, and under the right conditions, things which contain sulfur smell.

Immerse a raw egg, still in it's shell, into coca cola (or vinegar) and the shell will slowly dissolve away over several days. Once carefully removed from the liquid, the egg's raw contents is held together by the skin that lay beneath the shell, and the egg is now rather wobbly.

if one of the ingredients in a casserole is raw eggs can the casserole be frozen before baking>

there are many ways you can break an egg all you have to do is put a fair enough of force on the eggshell and it will eventually crack. The most common way of intentionally cracking an egg is lightly hitting it on the edge of a counter or the side of a pan, and then breaking it in half.

Well, i personally like my egg either poached or scrambled. my mom likes it as an omlet with a pinch of chili powder, but popularity can range differently depending on cultures. in Spain more ppl tend to like their eggs scrambled.

calcium carbonate The egg shell consists of about 94 to 97% calcium carbonate. The other three percent is organic matter and egg shell pigment. There are also as many as 8,000 microscopic pores in the shell itself. The outer coating of the shell itself consists of a mucous coating called the cuticle or bloom which is deposited on the shell just prior to lay.This protein like covering helps protect the interior contents of the egg from bacteria penetration through the shell. Egg shell quality is determined by the color, shape, and structure of the shell. Colors can range from white to tints to brown and egg shape can also vary.

Answer from:

Dr. Ken W. Koelkebeck

Department of Animal Sciences

University of Illinois

the yolk

(the yellow part)

the yolk,the heavier part of the egg would have coagulated into a solid core in the centre,lowering the centre of gravity of the egg,and hence decreasing the inertia of its rotational moment..hence it spins better when hard-boiled

The main ingredient in many egg-substitutes, regardless of whether they are fresh, frozen, powdered, or in some other form, is egg-whites.

If you want a substitute that is not made from bird eggs, there are many available.

Ener-G is a versatile and easy-to-use powdered egg replacer available in most health food stores and larger well-stocked grocery stores. It's made potato starch and tapioca.

You can make a flax egg for baked goods using 1 tablespoon of ground flax seed and 2-3 tablespoons of warm water. Beat the mixture with a fork as if you are scrambling an egg, and add to your recipe.

You can mash or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes, or quick breads, such as pumpkin bread, and banana bread. Bananas and applesauce add thick moisture, like eggs, but they won't add loft, so you need to use baking powder or baking soda to help your quick bread rise.

Tofu is the best way to substitute eggs in dishes such as a quiche, frittata, or egg-less salad. Silken tofu or crumbled regular tofu looks and feels like boiled or cooked eggs when used in a similar recipe. You can add a bit of mustard, turmeric, and nutritional yeast to give your dish a yellow color and a great taste.

Silken tofu is also a good egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until the tofu is smooth and creamy. Using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, for example, but not for something like angel food cake that needs to be light and fluffy.

In a pinch, vinegar mixed with water or even plain soda can work as a egg replacer. For savory entrees such as a vegetarian casserole or a loaf, try using 2-3 tablespoons of bread crumbs or oats, along with or instead of the flax egg above.

huevos hervidos

To make Eggs Benedict you need to fry some bacon (2 pieces or 1 piece of Canadian bacon), either make or purchase hollandaise, poach an egg while the bacon is cooking (1 egg for about 4 minutes in barely simmering water), you will need to toast 1 English muffin while the egg is poaching. To assemble butter one side of the English muffin top with bacon, add the poached egg, pour some hollandaise over and serve.

A mixture is when two things have been combined physically, for example a pizza. Each condiment on a pizza keeps its characteristics. But for eggs, the egg was slimy before you added heat to it. So that means it has been combined with heat and egg to form scrambled egg, which has been combined chemically. So, a scrambled egg is a substance.

Yes, eggs are the most common form of binder in domestic cooking

Egg white glaze is not called by any other term, however, in American usage, it is not normally called "egg white glaze." When used in recipes, the list of ingredients would include "1 egg white," or "1 egg white beaten with 1 Tablespoon water." The directions would say something such as: "Brush top crust with slightly beaten egg white."

Because a hard-cooked egg is considered a potentially hazardous food, they should not be left unrefrigerated for more than 2 hours. Or no more than 1 hour if the ambient temperature is over 90°F.