Is there a device or process for boiling egg whites in water?

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I'm working with a carton of egg whites... trying to figure out how to boil one to two servings in water, then chop them in bits for egg salad. Microwave or frying pan just not working for me so far. And it's hard to boil egg without the shell! I imagine some gross egg drop soup disaster. Is there a plastic/metal shell that could contain the egg whites in the boiling water? Some other process or device?
Just set an ovenproof cup or small bowl into a pot of boiling water....keep the water shallow so the water line is below the top of the cup or bowl. Then pour your egg whites out of the carton into the cup or bowl. When they have solidified, remove the cup or bowl, let the egg whites cool in the cup or the bowl and you can cut them up in the same and used them for your egg salad.....  (+ info)

How long do egg whites last in a container?

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I don't always have time to separate the egg whites in the morning so I wanted to do it on Sundays so I have some for the whole week. Do egg white last this long in the fridge?
Separate egg whites and store in the fridge will only last 2 days.I have try before and after 3rd days it is not fresh. It's also smell 'Yucks'. U can separate the egg whites,the night before U go to bed.For freshness it best to do on the day.  (+ info)

What are the different ways to cook an egg?

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I have been answering and reading some questions asked about eggs. My husband noticed and now he wants to have an egg buffet with the neighbors tonight. (Planned it this morning but had no idea what to make)

What kinds of eggs would you suggest? (He just left to go to the store for a couple cartons of eggs. Trying hard to forget that the price of eggs are probably sky high due to the Easter holiday)

We do have bread, sausage, bacon, milk and etc. Can NOT use CHEESE.

Thanks!
Egg casserole..make eggs scrambled..add chopped up bacon, sausage and whatever veggies...very good...
Even though you can't use cheese.. The best egg combo is feta cheese and tomatoes..it sounds gross but it is so so yummy!  (+ info)

Is it better to use egg yolks in rice pudding made with arborio rice?

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I'm planning on making rice pudding with arborio rice and I'm wondering whether I should add egg yolks to help make it thicker and creamier. Sometimes my rice pudding ends up too runny (but last time I did not use arborio rice) or not quite "puddingish"--more like milky rice.
Will the starch from the Arborio make up for not using egg yolks? Will adding the egg yolks have bad results?
You could add an egg yolk to the milk mixture to make it very rich and credamy, but it's not necessary for it to firm up.


Rice Pudding with Vanilla Bean, Orange and Rum

5 cups whole milk
2/3 cup Arborio rice or other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon grated orange peel
Orange segments

Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer.
Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.

--Giada De Laurentiis
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Rum Raisin Rice Pudding

3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
3 extra-large egg, beaten
1½ teaspoons pure vanilla extract

Combine the raisins and rum in a small bowl and set aside.

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan half off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Cook uncovered on a low boil for 25 minutes, until the rice is very soft. Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Chill.

--Ina Garten  (+ info)

Where can I find an egg ring?

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I'm not really sure what this would be called, but I want something that I can shape my eggs with when I put them in a skillet for breakfast.

Basically I just need a ring that is tall enough that when I crack the egg into it, it stays as a nice circle with some depth, and doesn't run in the skillet, touching other eggs.

Anyone know what I'm looking for, or where to find it?
I don't know if you can get them commercially...but I would use a metal cookie cutter or make one using metal ribbon.

Actually, I googled "egg shaper" and found this:

http://www.decofinder.com/df/gb/produits/4195/Fried-Egg-Shaper.html  (+ info)

How do you make the perfect hard boiled egg?

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I love hard boiled eggs for nothing more then the convenience. Hard boiled eggs are great for me becuase they are loaded with protien and they are easy to eat anywhere. Unfortunately I occasionally get a batch that is impossable to get the shell off of. By the time I get the shell peeled I am looking at a mangled yolk ball and I lose most of the egg white which is the best part. So how do I know how long to cook the eggs so they ar perfect and easy to remove the shell?
1. Put the eggs in a pot
2. Cover the eggs with water by 1"
3. Bring the water to a boil
4. Turn off the heat - set timer for 15 minutes
5. Bring pot to sink - run cold water into the pot until the eggs have cooled - then move to the fridge

The only way that I have used with success to make eggs easy to peel is to jostle the eggs while cooking. If you jostle hard enough, you'll make little cracks that will allow a tiny amount of water to get-in under the shell. This makes them easy to peel.

Other people say that fresh eggs are harder to peel because the membrane is tighter - sticks more deliberately between the white and the shell. They suggest using older eggs whose membrane is weaker. That might work, but give the jostle a try - it should do the trick no matter the freshness of your eggs.

Besides, who wants to seek-out older eggs to eat when common sense says you should be eating the freshest eggs available.

Good luck!  (+ info)

How do you keep a boiling egg from cracking?

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When i plunge eggs into boiling water, one or two will crack, leaving egg white boiling in the water and the boiled egg half-empty.
How do you prevent this from happening?
Simple answer: don't plunge eggs into boiling water.

Really. If you're making hard-boiled, or soft-boiled eggs, it's best to start the eggs in cool (from the tap) water, and allow the eggs to heat gradually, along with the water.

There's also the "old wive's" trick of adding a little bit of white vinegar---maybe a tablespoon in a full pot---to the water. It actually doesn't prevent cracks, but it will help "seal" cracks if they do happen. Also, for hard- or soft-boiled eggs, do NOT use fresh eggs. Seriously. If the eggs are at least a couple of weeks old, the air cell (between the shell and the white) gets larger, and the eggs are less likely to crack, as well as much easier to peel.  (+ info)

When baking, does not using the egg yolk affect the rising what you are baking?

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I want to cook a sort of bread, but i would prefer not to have an egg in it to lower my cholesterol intake. Does the egg yolk or the albumen (white part) have a bigger affect on the bread's ability to cook thoroughly and rise? If i dont use the egg yolk, how will it affect my bread? Thanks for answers!
IT MAY AFFECT THE MOISTURE CONTENT OF THE BREAD, BUT IT WILL RISE, SINCE THE EGG WHITE IS THE FLUFFY PART. YOUR BREAD SHOULD STILL BE TASTY WITHOUT THE YOLK- CONSIDER ADDING 1 TBLE SPOON OF VEGETABLE OIL IF YOUR DIET PERMITS- THIS WILL CONTRIBUTE TO THE MOISTURE AND PREVENT DRYNESS. GOOD LUCK-  (+ info)

Is it necessary to use an egg to make scones?

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My scone recipe calls for an egg, but I don't have eggs and I don't feel like buying a carton just for that. If I just increase the liquid (I'm using yogurt) will they come out okay if I skip the egg? I want to serve them to my guests tomorrow, so I don't want them to come out crappy. Thanks.
Find a recipe that doesn't call for an egg. Using a recipe calling for an egg and not using an egg will probably give you a crappy scone. They are little more than barely-sweetened biscuits, and biscuits contain no eggs, so it ought to work. It will just be the proportion of ingredients you have to worry about.  (+ info)

How do you measure out 6 egg whites from the carton mixture?

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I have the liquid egg whites in a carton now and I need to figure out how to go about measuring out 6 EGG WHITES, not 6 eggs total.

Anyone know? Thanks!
A standard large egg has approximately 2 1/4 Tablespoons in the egg white. So 6 would come to about 13 and a half Tablespoons.  (+ info)

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