Scrambled? Poached? Fried? Over easy? We've got every recipe and cooking technique for eggs, plus Chowhounds tell you where to go for the best breakfast or egg dish near you.

It's National Egg Day, so Get Cracking: 11 Enchanting Egg Recipes

Eggs are a building-block ingredient, essential for scores of cooking techniques. The thing about eggs, though—unlike other essential ingredients like flour—is that they also stand on their own, as...

You are viewing page 83

Reload from page 1


Freshness of eggs

by Tom Meg 20 years ago

I picked up some eggs this morning (October 31) from the supermarket. The freshness stamp on the carton was dated 12/22. Can this be right? Will my Halloween eggs be good until almost Christmas ...

The chicken or the egg?

by Bill Bock 19 years ago

I just posted on the Manhattan board, inquiring about the seeming demise of Monk, which a few years ago was one of my favorite restaurants, in terms of service (and everything else). Someone else ...

egg whites: storage, safety, etc.

by magnolia 19 years ago

It's "Pancake Day", and I'm the "Shrove Tuesday Jew" (as opposed to the Shabbos Goy) on flip duty tonight, and the recipe will leave several extra egg-whites. Can these be "stored" for use later on...

Hard boiled eggs

by Royce Johnson 20 years ago

I'm looking for a directions on how to hard boil eggs and keep the yoke in the center, also how do I keep the egg from turn slighty green.

Pseudoscientific ranting of an egg lover (long)

by BigLizard 19 years ago

I was overjoyed to see the recent discussion on eggs. My coworkers (with a couple notable exceptions) have been mostly unsympathetic to my search for the perfect egg. See Cheyenne's earlier post fo...

leftover creamy "scrambled" eggs

by saucyknave 19 years ago

Does anyone have a suggestion for using delicious leftover small curd creamy scrambled eggs that have been drizzled with truffle oil? They're too good to toss after all that stirring! I have som...

scrambled eggs

by howler 20 years ago

whats the way to make these perfect? i mean, how do certain kitchens get scrambled eggs to have the look of a light golden omelette on the plate, for chrissakes? i remember nero wolfe saying some...

chinese salted duck eggs

by jen kalb 20 years ago

I bought a jar of salted duck eggs - before I take the plunge, how should I open one of these eggs - with a crack (liquid whites inside) or by peeling (solid white) I will know the answer fairly s...

Salted Duck Eggs(Red Yolk)

by galleygirl 20 years ago

I love those Chinese Salted Duck Eggs, the ones with the red yolk--I just boil them and eat, sometimes slice into congee. I've had a dish where they were cooked with pea pod tendrils; does anyone h...

egg weights

by saucyknave 20 years ago

Could someone refresh my lagging memory on the usual weight of different sized eggs? I'm mostly interested in total weight, but it would be helpful to also have it for the yolks and whites. (I ha...

perfect scrambled egg sandwich bread

by Jim Leff 20 years ago

breakfast has once again confirmed that Vermont Bread Company's "Alfafa Sprout Bread", when toasted, makes the very best scrambled egg sandwhich bread.

Pickled Eggs

by Brook 20 years ago

I am looking for a few variations on pickled eggs. I do have my own favorite rendition, but there a so-o-o many different recipes. For you pickled egg aficionados, what is your favorit...

Less than hard-boiled eggs

by Karl S. 20 years ago

Inspired by the thread below... I have what I assume is a very minority preference for eggs where the white and yolk are both firm, but the yolk is orange, not bright yellow. In other words, the ...

Help- How much do Large Eggs Weigh

by saucykanve 20 years ago

I need to do some quick baking today. I only have extra large eggs and need to make an adjustment by weight as the recipe calls for large. (I have good tare scale.) My memory says large weigh 2 ...

Chinese "egg cakes"

by SharonA 20 years ago

There are a few vendors in NYC's Chinatown selling these delicious little snacks--oblong marble-sized "cakes" that come out of a waffle-iron type of thing with marble-size depressions in it. Light ...

Best Egg McMuffin -- where?

by Jordan 20 years ago

Does anyone know where to get the best egg mcmuffin? Not just a good egg mcmuffin, but a truly wonderful breakfast experience?

Origen of the Egg Cream

by pam 20 years ago

For anyone who might be curious about this topic, I found this article from the current issue of the Forward interesting. Both guys quoted in the article credit (different) candy stores on 2nd ave...

double yolk eggs - what are they for and why?

by magnolia 21 years ago

My market sells double yolk eggs. I asked one of the employees what they were for but neither she nor the manager knew what they were for or whether these were 'natural' or mutated or whatever. ...

why is my made-up egg dish 'sweaty'?

by magnolia 21 years ago

I wanted to make a quiche but had no pastry for the crust (sorry, I don't do pastry - but that's a whole other thread). So - filled with inspiration, I thought, why can't I just make the 'guts' ...

Jell-O [TM] Jiggler Eggs

by Alison 21 years ago

Since mention of Jell-O Eggs received a wildly enthusiastic response from the Outer Boroughs board, here's the info for making them at home. Some chowhounds remembered making Jell-O eggs by blowi...

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions