What is the best way to boil an egg?

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I put my eggs from the refrigerator into some water in a pan and then bring the water to a boil and turn the fire off. I leave the eggs in the boiling water for about 20 minutes and then pour the hot water off and put cool water over the eggs and let them sit a while in the cool water so that I don't get burned when I peel them. Sometimes pieces of egg white adhere to the shell when I peel them. What am I doing wrong? How do I prevent the egg shell from sticking to the egg white? Is my method wrong or is something wrong with the eggs that I bought?
You guys in this "Food & Drink" part of Yahoo! Answers are great! (Except for 1 brat who got loose in here. Keishadbest, you made me lol.) I'm going to try some of your suggestions and pick 1 lucky winner.
Those who said I was overcooking my eggs were correct.

The vinegar method was 50/50. One egg came out perfect the other was left miserably deformed coming out of the shell.

The salt worked flawlessly.

I was rooting for the squirrel because he boils 3,000 eggs every year, but putting the eggs in boiling water was tricky business. I almost burned my fingers, and I cracked 1 egg slightly when I released it too soon to avoid burning my fingers. Peeling with water worked well though.

The blowing air through the egg method seemed promising but 1 egg came out perfect and 1 stuck to the shell a little bit.

The winner of this impartial experiment – flawed though it may be – is keishadbest – not!
12-15 minutes should be enough for even very large eggs, otherwise you run the risk of having the eggs crack through the shells while they are boiling. To make them peel easily, add a fair amount of salt to the boiling water when you put the eggs in.

edit - if you aren't sure if the eggs are fully boiled, try taking one out and spinning it on a countertop--it should spin for a long time when it is fully boiled.  (+ info)

Shouldnt eggs be cooked in recipes? Is there the same danger in egg subsitute?

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My mom would never serve something that was not cooked that contained raw eggs. Like a pudding pie, egg nog etc. Does egg substitue have the same issue? I have been seeing recent recipes using eggs that are not cooked. I would think that with all the raw food warnings this would be a problem. Does keeping the food with the egg cold make a difference?
Most good egg nog is cooked.
I do not know where you live but most of the custard and pudding pies I make are also cooked in the oven.
But as with any food there is always the danger of getting sick from something.  (+ info)

How many tbsps of egg beaters equal 10 egg whites?

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I am making cupcakes which require 10 egg whites but i am using egg beaters. Can anyone tell me the eqilvalant number of tbsps of egg beaters?
2 Tablespoons of eggbeaters = 1 egg white

20 tablespoons = 1 and 1/4 cups. (20 tablespoons divided by 4 [4 tablespoons in a 1/4 cup] equals five 1/4 cups = 1 1/4 cups)  (+ info)

What causes egg shells to sometimes stick to boiled eggs and making them hard to peel?

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Sometimes when I boil eggs, the shells stick and don't come off the egg easily. What causes this and how can it be avoided?
Don't use really fresh eggs. The membrane between the shell and egg is too tight. I use ones a week or more old.

And, after they're boiled, plunge them immediately into ICE water to cool.  (+ info)

Can I use egg whites only in baked good recipes calling for eggs?

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I am trying to make my traditional breads (zucchini, banana, etc.) lower in fat and cholesterol. Can I use egg whites only in equal amounts of the egg called for in these recipes or will that mess things up?
If the recipe calls for an entire egg(s) you need to use both yolk and white.  (+ info)

Using the whole egg instead of egg whites in a cake?

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I will bake a cake using Duncan Hines white cake mix. The instructions on the box call for egg whites. What will happen if I use the whole egg instead? Will it have a negative effect on how the cake turns out? I do know that the cake will be a little yellow in color, which is fine.
Your cake will be more toward yellow in color, and will probably be a little less light and airy than it would if made only with the egg whites. However, cake mix cakes typically come out so soft and moist on their own that unless you overbake it, the difference will be so subtle.

To me, white cake mix cakes taste very similar to angel food (light flavor); the addition of the egg yolks may change/deepen the flavor slightly.

Happy Baking!
~ Maria  (+ info)

What kind of egg subsititute would be best for this recipe?

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I'm planning on making falafael burgers this weekend and the recipe is mostly vegan friendly except it calls for an egg. What kind of substitute would be best for this kind a recipe, obviously it has to be something that would keep the patties together.

And FYI: Egg Beaters are NOT vegan. They ARE made with eggs, and they're really for dieters, not vegans.
1 tsp of flax dissolved in one tablespoon of water for 15 minutes should do the trick!  (+ info)

How long can I keep egg whites (freshly separated; not processed) in the fridge without going bad?

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I go through 5.5 dozen eggs per week by myself (3 whole eggs, 6 egg whites for breakfast - along w/ oatmeal). Anyway, the longest part of my breakfast is separating those eggs. I would like to know if I did it all at once on Sunday, would they would last through Saturday morning?
Not very long. You can put them in the freezer if you want, that will keep them preserved for as long as you want. just thaw them in the fridge, and then on the counter when you are ready to use them.  (+ info)

Does anyone know of an egg substitute in baking?

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Ever since i was 2 i have had an egg allergy. My mother tries hard for everyone of my birthdays to make an egg-less cake. With Egg being the so called "foundation" of every cake, her cakes always crumble & turn into a mess. I was wondering if anyone knows of a different ingredient which can replace egg in baking? Thanks.
******Here are some substitutes
banana = 1 egg in cakes.
Egg Replaces - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1

Egg, 1 whole (3 tablespoons or 1.7 oz)
2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water
OR 1/4 cup liquid egg substitute
OR 1/4 cup silken tofu pureed
OR 3 tablespoons mayonnaise
OR half a banana mashed with 1/2 teaspoon baking powder
OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water  (+ info)

Can I beat egg whites (to form soft peaks) with a whisk instead of an electric mixer?

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I have a recipe that asks to beat egg whites on their own until stiff peaks form. It also calls to do the same with heavy cream, in a separate bowl.
Am I able to do this with a whisk instead of an electric mixer? I have easier access to a whisk than a mixer.
Oh, and if it's any help, the recipe is for tiramisu and both the egg whites and heavy cream will be folded into an egg yolk mixture.

Thanks.
wow
yes
for hundreds of years they had no electric
then the hand operated beater,
then electric
you can whisk it.... it can be painful....  (+ info)

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