Why do some receipes call for room temperature eggs? What if I don’t use room temperature eggs. My buttermilk pancake receipe calls for separating the egg yolks and white and whipping the egg whites first and then adding it... (11 replies, last updated by greygarious November 5, 2008)

Ok, this Saturday, I’m primed to get up really early and get some eggs from one of the smaller producers. I’m usually running late and they’re sold out. So which one would you recommend? There’s a dude at... (0 replies, last updated by grandgourmand July 23, 2008)

Question 1: I enjoy eating hard boiled eggs for breakfast. If I want to make a few at the beginning of the week, how many days can they sit in the fridge & be safe for so that I don’t need to boil them daily? (I would leave... (11 replies, last updated by dct March 24, 2008)

Ok so where would one find the best fresh eggs? You know the ones that have that gorgeous yellow/orange yolk. Just like the ones that you can get all over Europe and they have the most amazing taste. Please help me :) (28 replies, last updated by acd123 March 7, 2008)

though this is probably obvious stuff to all of you, i have expanded my egg horizons in the past week and am totally delighted. first, the simple poached egg. many thanks to the recent ny times article and the bittman book and... (21 replies, last updated by freddie January 15, 2006)

My “go to” recipe for scones is really good. The recipe I use contains no eggs but I’ve seen recipes that do contain eggs. What would the addition of eggs do for the texture of scones? (10 replies, last updated by Will Owen September 23, 2008)

eggs richer, creamier, dreamier 6 egg yolks (11 replies, last updated by Vetter August 24, 2008)

Seems like a while since there was a discussion about the best eggs. The reason I’m mentioning it is I really liked the TomaTero Orangics eggs I bought Saturday at the Oakland Grand Lake farmers market. A dozen is $6 ($5 if... (1 reply, last updated by JasmineG January 14, 2008)

I have always thought that egg creams were NOT made with egg and just had three ingredients: chocolate syrup, seltzer, and milk. However, I heard from a long time New York City resident that initially, egg creams were made with... (16 replies, last updated by Steve November 11, 2006)

Whenever I am making bread or pastry and it calls for an egg wash I hate wasting an egg when the wash uses only 2% of the whole egg. Is it ok to skip this? Do any of you have suggestions for other things I could use in place of... (11 replies, last updated by theotherhalfofdh September 22, 2006)

A trip to Chinatown today led me to buy some duck eggs (actually, preserved duck eggs). I absolutely adore these eggs, as I find duck eggs to have slightly more flavor, and upon my roommate’s puzzlement, I have a question:... (2 replies, last updated by jdherbert May 24, 2006)

Anyone know where I can buy Quail or Duck eggs in Chicago? I’m dying to make quail egg oyster shooters! (4 replies, last updated by Terry Sullivan February 16, 2005)

Does anyone have any ideas for a dish that uses alot of eggs, and freezes well? I just want to use up my eggs before they go bad. Thanks!! Link: http://virtualfrolic.blogspot.com/ (13 replies, last updated by Jupiter May 24, 2006)

I’ve wondered where the egg in the wonderful beverage the Egg Cream came from... Anybody? (4 replies, last updated by Artis Bergman September 14, 2004)

Shun Fat market in Monteray Park had fresh quail eggs for $1.08 for 10. I think they also had fresh duck eggs. I bought 20 quail eggs but could not find any recipes except pickled quail eggs which did not appeal to me. I put them in... (4 replies, last updated by Gary C February 12, 2005)