How do you get a hard boiled egg out of the shell without destroying the egg?

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I am not a slump in the kitchen by any means, but every time i make hard boiled eggs for egg salad or deviled eggs, i cannot get the shell to come off in just a few pieces, i know that you have to get the membrane to come off with it, but for some reason i cannot do it with out it sticking to the egg and destroying the white part.What am i doing wrong? Please help. Eggravated in NY.
The only thing you should change is to use an older egg. It's not what you're doing wrong, everyone who uses eggs that are less than a week old will have this problem. You have to wait for an air gap to develop between the shell and the inner membrane. Once that happens peeling will be much easier.  (+ info)

Would it be safe to use raw egg whites from a carton for protein shakes?

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More specifically, I'm thinking about using Egg Beaters brand Egg Whites (not the regular Egg Beaters w/ the fake coloring & chemicals made to taste like real eggs). I'd like to try putting a couple tablespoons of the egg whites in with a yogurt smoothie. Would that be beneficial at all? And more importantly, is it safe? Thanks!
On my egg white carton is says that they are good for use in smoothies - I doubt they'd say that if it were not safe, but I'm not claiming to know for sure. I use them in protein shakes all the time though.

Check this out:

http://www.eggbeaters.com/tips/tips.jsp

"How Do I Use Egg Beaters?
Use Egg Beaters in place of whole eggs in your favorite dishes, including scrambled eggs, omelets, and French toast. You can also use Egg Beaters as an ingredient in just about any recipe calling for eggs. And, because Egg Beaters is pasteurized, it's safe and convenient to use with recipes calling for uncooked eggs. Cookie dough, Caesar salad dressing, protein shakes and smoothies, bearnaise and hollandaise sauces, egg nog and more are all safe to consume with Egg Beaters. "  (+ info)

How to make really good hard boiled eggs for an egg rolling contest?

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Tonight our neighborhood is having an egg roll contest and everybody brings a hard boiled egg to roll down the street (the winner gets $30). What should I do (picking the right egg, boiling time, etc) to make my egg roll down the street faster?
Use older eggs to begin with as they have a tough shell.
Bring to the boil and simmer gently for 7-10 minutes.  (+ info)

What happens to the egg if a person has an ovarian cyst?

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When the egg is released, is the egg still good if there is a ovarian cyst?
Does that make sense?! I hope so I am quite confused!
Do ovarian cysts kill the egg?
no cysts will not harm your egg you just have a lower chance of ovulating all together with PCOS!!!
:(  (+ info)

Any tips on peeling a hard boiled egg without completely ruining the egg?

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I'm having a breakfast party and I'm making hard-boiled eggs. I tried peeling the shell off a few, but it ripped off half of the egg white, and the little bits of the shell went all over. So, any tips on how to peel hard boiled eggs without ruining the egg?
Crack the shell around the entire egg and peel the egg while it is under water. I usually drain the eggs, then put them in cold water with ice to stop the cooking. After I let them sit 10-15 mintutes, they are cool enough to peel. I've had much success peeling them underwater. And the older eggs do peel better because there is a bigger air pocket in the shell.  (+ info)

Replacing powdered egg whites and confectioner's sugar with meringue mix, how much do I need?

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The recipe calls for 4 teaspoons of powdered egg whites and 1-1/4 cups of confectioner's sugar. Can't find the powdered egg whites, so the lady at the grocery store said to replace it with meringue mix. So how would the exchange measurements work out?
You didn't mention the amount of liquid you'd need to add to the powdered egg/sugar mixture...and that's important. The volume of the finished product---whether it's the meringue mix or the sugar/egg combo---will be multiplied when the meringue is whipped. THAT is the volume to aim for. It's basically impossible to give exact measurements.

The dry volume you indicated comes out to about 1-1/2 cups. I would go ahead and use that amount of meringue mix, and add liquid as directed on the package. The worst thing would be to produce too little meringue (and you can always make more). If you end up with more meringue than you need, that's not a big deal, either.  (+ info)

Does an egg lose it's nutritional value if cooked by microwave instead of using a skillet?

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Discussion between two women at work, I've been doing it for years, never thought about it. 1 cooks 2 eggs for her child in microwave with no butter no oil nothing, the other uses a skillet using olive oil and scramble. Which one is better, and Can You Lose The Nutritional Value Of An Egg?
Does an egg lose it's nutritional value if cooked by microwave instead of using a skillet?

NO.  (+ info)

How many normal-sized eggs should I use instead of one large egg?

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I just got a new recipe book but all the recipes include "large eggs", which try as I might I haven't been able to find anywhere. So can I use one normal-sized egg instead of a large one? Or maybe I need more? Help will be greatly appreciatted!
If the recipe says 'one large egg' I would just use one normal sized egg - perhaps add a little more milk (or whatever liquid is in the recipe) to compensate. Maybe if the recipe calls for, say, six large eggs you could throw in an extra one! I don't think there's a huge difference between normal and large. Bon appetit!  (+ info)

How it cause and what are the symptoms of Peanut Hypersensitivity? Any good treatment? please help.?

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What is meant by Peanut Hypersensitivity? How it cause and what are the symptoms of Peanut Hypersensitivity? Any good treatment? please help.
Peanut hypersensitivity is a form of food allergy but are distinct from that of nut allergies. It is a specific to some dietary substances found on peanuts which causes a possible overreaction of the body's immune system. For more details please gothrough online or counsult with an allergen. Natural herbal treatments (Ayurveda) is better for all allergies .I suggtest you to go through online there you get all details about herbal treatment that you can do it from your home also. Just try http://www.theallergyreliefguide.com/ .Only thing you want to do that to mentioned your symptoms they will surely help you. Few other also helps you are, http://www.theallergyreliefguide.com/ , www.austinallergydoctor.com/, www.allergy-treatment-guide.com/.  (+ info)

What's the difference between using egg whites and whole eggs?

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I'm going to bake a cake, and I've noticed that some recipes call for whole eggs, and others just egg whites. What difference does it make for the cake? If a recipe says whole eggs-what would happen if I just used egg whites??
I understand what the actual difference is. I meant what difference does it make for the cake.
Your cake would probably be okay if you only used egg whites instead of whole eggs, but realize you'll have to use extra egg whites to make up the difference in liquid. Most recipes consider an egg to be 1/4 cup of liquid, so increase the quantity of egg whites accordingly.  (+ info)

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