Ostrich eggs!

While me and my family are having a holiday in Devon, UK, we came across a local store that sell real Ostrich eggs! This is my first time in my life seeing a ostrich egg, my dad brought one and ostrich eggs are said to taste like normal chicken eggs and a single ostrich egg has a average serving of 18 - 24 chicken eggs... I wonder if anybody has ostrich eggs in their area and ever eaten one...

Topic by Plasmana   |  last reply


Arghh! Eggs!

Today was a great day in school! I came home craving hard boiled eggs, so I take 4 eggs from a container that I thought was fairly old (5 days or so). Turns out they were fresh. Now my eggs are impossible to completely peel, albeit being good inside.Is there a good way to remove all of the shell? Is there anything I can do with these eggs (that is, a recipe)?I really to see 3 good eggs go to waste. Does anyone know what to do?Thanks,Bran.

Topic by Bran   |  last reply


Peel an Egg

After watching the "Sprint Cut" on how to peel an egg at http://www.waitless.org/ I was intrigued. I thought this might be useful for Tim and me considering how many hardboiled eggs we eat. So we gave it shot. Results are below (unfortunately, I didn't realize the digital camera doesn't record sound). We're not certain whether it belongs in Handy Tricks or How Not To... Disclosure: Sprint is an advertiser on Instructables, and waitless.org is part of their advertising.

Topic by ewilhelm   |  last reply


9kg worth of Mini Eggs

NO MORE PATCHS! I only get so many... Free Patch Upgrade to Topic! Well, what happens when your in the Cadbury factory, and you got a fresh 10GBP note burning through your pocket.This weekend, I purchased 9kgs worth of Cadbury's Mini Eggs - 10GBP. Original price would have been about 90GBP.So enjoy the pictures.I have also resized and cropped a version to be used as a desktop wallpaper!Download Here.I've eaten two packets worth already, I intend to take the rest and spread the wealth.Through suggestion from Kelsey, I'm spreading the virtual wealth also!Kelsey gets a patch! DOUBLE UPDATE I have now given out 6 patchs! Thats it! all gone! I only get 40 patchs to last me 2 years, used up nearly 8 already...

Topic by gmjhowe   |  last reply


The Man Who Unboiled The Egg...

Hervé This, a French chemist, loves experimenting with food and the science of cooking. His mission in life is to reveal the science that lies behind the mystery of cooking. This has world-wide acclaim and his experiments just rock. He's unboiled an egg using sodium borohydride, and you can even try this at home using Vitamin C.I particularly like this segment of the article:"There is a quail's egg that has been standing in vinegar for three years. The acid has attacked its shell and made it translucent. By osmosis, it has swelled up to about four times its original size. Hervé says that it has the same consistency as a hard-boiled egg and could be eaten in a salad."Intrigued? Read on...

Topic by technick29   |  last reply



How to Make and Eat a Nine-Egg Breakfast

The secret is quail eggs. I found the quail eggs' membranes tougher than expected, and I had to pinch them to actually crack open the eggs. Quail eggs taste more "like eggs" than standard chicken eggs -- like the difference between a factory-farmed egg and an egg from my neighbor's chickens that eat grubs all day. You can hard boil them too. I started the eggs in cold water, heated it until boiling, let it boil for 1 minute, and then turned the heat off let the eggs sit in the hot water for 7 minutes. Finally, I quickly cooled them under cold water, and the shells were easy to peel.

Topic by ewilhelm   |  last reply



Devilish Little Chicks

Looking for a new way to make deviled eggs for Easter? These little peeps might be just what you're looking for!Simple (though time consuming!) these deviled chicks are sure to bring a smile to everyone's face.Full directions here: Savoring Time in the Kitchen

Topic by scoochmaroo   |  last reply


Bouncing eggs!! What do you think?

Did you know that if you leave an egg in vinegar for a few days the vinegar will dissolve the shell of the egg and the egg can bounce!! Post your views on bouncing eggs!  Refer the video to see how to make it! http://www.youtube.com/watch?v=GrVuag3YCtQ  

Topic by sidgupta   |  last reply




What causes clumping of fine powder in a liquid? Answered

I make omelettes fairly often.  If the egg yolks are a little on the pale side, I'll add a bit of turmeric - a bright yellow finely powdered spice. Not enough to taste, but enough to add a bit of colour. I've noticed that if I add the turmeric before I beat the eggs (so it drops on the egg-white), the powder will clump together and stay as blobs.   If I beat the eggs first (with the yolk mixed in) it will spread over the surface and be much easier to combine. If I use paprika, it will clump whether it's added before or after I've beaten the eggs. I'm guessing this something to do with electric charge on the surface of the particles, but can someone enlighten me further.

Question by AndyGadget   |  last reply


A cake recipe containing no dairy products, no eggs, no gluten, and no nuts?

I'm having a hard time finding a recipe for a cake to bake for my class. I really want to celebrate that we finally finished the portfolios for admission to our next semester, but I don't want to bring a cake only some can eat (or only some can eat with good conscience). Problem is, we have a nut allergic, a gluten and cassein intolerant, a lactose intolerant, a vegan, and someone who has to avoid refined sugar. I can't find any vegan egg substitutes, or xanthan gum or anything like that, and all the gluten-free flours I've found reguire some kind of gluten replacement. I CAN however get all kinds of flour, like soy, rice, chickpeas, tapioca etc. but I don't know which to use or how. AND I have a sugar replacement that should work as a direct 1:1 replacement in baking good of all kinds. So... Anyone has any recipes, or advises about substitutes? :)

Question by ELF   |  last reply


Shaking yogurt?

Shaking heavy cream makes whipped cream or butter. Mixing egg whites makes meringue. What does shaking yogurt make?

Question by ChineseBakery   |  last reply


Does anyone have a recipe for torrone, a tradional Italian candy?

It's a sweet, sticky, meringue-like candy that's made w/ egg whites(?), nuts, and honey, I think.

Question by happi cat #71   |  last reply


Why preheat oven?

I rarely bake.  I understand preheating a pan when cooking somethin like eggs- so they dont stick.  When I toss a squash or somethin in oven, it seems like preheat is silly. Y? N? M?

Topic by Toga_Dan   |  last reply


A question for/about Vegans...

In Belsey's fabulous ible Vegan Egg, it's states that "Vegans won't eat or use animal products..." Which begs the question:  Is it unethical, or unprincipled for a Vegan to drive (or ride in) any vehicle that consumes gasoline or deisel?  Afterall, fuel is an animal by-product.

Topic by bajablue   |  last reply


Shaping Cupcakes

Hello all! I need some guidance.   I am trying to bake cupcakes, but I want to bake them in the shape of coffee beans. I was considering using egg shaped pans (that usually sell around Easter), but unfortunately, it is not Easter, so they are not selling... Any advice on how to make baked goods in the shape I need? The image came from here.

Topic by Flintlock   |  last reply


how to make the perfect home made mac and cheese

YOU WILL NEED ELBOW NOODLES, 1 2/3 CUP OF MILK, 2 EGGS, SALT AND PEPPER, 1 LBS OF KAFT SHARP CHEESE, 1 PACKAGE OF KAFT SHERRED MEXICAN STYLE CHEESE AND 3 TABLE SPOONS OF BUTTER. COMBINE ALL IN A LARGE MIXING BOWL. STIR AND PUT IN A CASSROLE DISH BAKE FOR ABOUT 30 MINS OR UNTIL ALL MILK HAS VANISH.

Topic by cinge101   |  last reply


How do you like your meats?

How do you prefer your meats cooked? I like any kind of meat, including fish well done, sometimes to the point of drying it out a little. It's not the taste to me that I don't like about not completely cooked food. It's not some worry about bacteria or anything either. I just don't like the texture that you get, especially with fish and eggs.

Topic by mysterygirl154   |  last reply


I want thick cookies not flat, like they get deflated when cooled. HELP! HELP!

Why do my cookies always flatten out.?  I've done everything from room temp butter,room temp eggs.  left batter in ref. over night.  beat with  my kitchen aid and also by hand.   I've used real butter, margarine and butter flavored Crisco.  My sisters have watch me and said I do everything they do and can't figure it out.  I want thick cookies not flat.

Question by bortolus   |  last reply


Finding that perfect brownie

Ok, I have tried and tried and I need some assistance from the Instructable community. My favorite brownies in the world are Ghirardelli's Triple Chocolate Brownie mix. It's a delicious chocolatey blend with 3 different chocolate chips inside (semisweet, milk and bittersweet/dark). The batch comes dry and you add 1/3 oil, 1/3 cup water (though I use coffee), and 1 egg for a 8x8 pan of brownies. My issue is I want to figure out how to make these from scratch. As much as I love them, I'm a scratch kind of girl and I just don't feel like I can call a recipe mine if I'm using a box mix. There's tons of brownie recipes online but none that seem similar. I figured out that the dry mix must obviously have their cocoa powder in it, but I can't find a recipe that has you add egg, oil and water to a dry mix. Many of the recipes I found have you melt one of the chocolates into your chocolate batter, rather than use cocoa powder, but I don't think Ghirardelli does that, unless I'm wrong. And if they did, how would it come as a dry mix? Others might have used powder but then they call for a lot of butter instead just a 1/3 cup of oil. Are there any brownie experts who can figure this one out for me? 

Topic by Rahkitty   |  last reply


Halloween Party

Want to liven up your Halloween party with some tasty and gross treats? Of course you do! There's nothing better than watching guests hesitating to eat a delicious snack because it looks like it might still be alive. So get right to it and check out these Instructables for some inspiration for your upcoming Halloween event!If you do make something awesome this year be sure to document it and enter it into our DIY Halloween Contest!Also see: Halloween Decorations Halloween Costumes Halloween for Kids Pumpkin Carving Halloween Makeup Halloween Masks Make a Bloody Valentine's Heart by theprojectmaker When the heart is cut open, blood gushes out, revealing anything you hid inside. Bloody good! How to Make Edible Glowing UV Reactive JELLO by hairyconiption Make some Jell-O that glows in blacklight for some edible alien guts. Doll serving dish by zieak This one is so simple and monstrously effective. See who's willing to dip their chip inside a gutted doll. Biohazard Halloween Candy by praguequest Pack up a selection of treats and glowing lights that make it look like you're distributing toxic waste from your porch! Frankenstein Finger Cookies by Sandoz338 Watch in delight as your guests eat up some chopped off fingers. These are complete with fingernails, blood, and even some hair on top. Frog Spawn and Swamp Water Tea by whiteoakart Create a disgusting-looking elixir with some white tapioca and a sweet drink on top. See how many people you can convince that these are eggs or tiny little tadpoles. Finger Food by caitlinsdad Rated PG, pretty gross, may cause you to toss your cookies...If eating a hot dog itself was not bad enough, this is worse. Smoked salmon skull by zieak Smoked salmon stuck onto an anatomical skull makes for a wonderfully creepy fleshy appetizer. Blood Splattered Extra Satanic Deviled Eggs by technoplastique Make those "deviled" eggs a little more evil with some nasty colors and splatters of blood! Edible zombie eyeballs! by impulse94 Zombies want to eat humans, but who says it can't go the other way around? It's time for some payback!

Topic by fungus amungus   |  last reply


What was the first food-thing you ever made?

Memory is truly the most precious and valuable gift we possess.  Love, contentment, spirituality are all up there in the top 10, but without the memory of these things, they cannot be appreciated. As I was taking an enjoyable stroll down memory lane this morning, thoughts of my childhood BFF came to mind... which lead me to this topic.  I thought would be a great brain exercise and a fun discussion for us foodies. ;-)  So what's the first thing you ever made?  (Mud pies don't count. ;-) My first almost-solo (no bossy mom!) was a Cheese Souffle. I remember my bff had a duck... and the duck laid eggs... lots of them!  We found a mouth-watering Cheese souffle in some illustrated cookbook and the plan was hatched. ;-)   Like good little 11 yo girls, we waited for her mom to go to work before commandeering the kitchen.  Our creation wasn't nearly as beautiful as this one.  I recall being quite disappointed as I watched the whole thing droop miserably when it came out of the oven. lol... souffle FAIL, if there ever was one... but ya gotta start somewhere! ;-D So what was your first cooking project?

Topic by bajablue   |  last reply


Peanut Butter Cookie Candy Bars Recipe

Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg Filling 1/3 cup light corn syrup 3 tablespoons butter or margarine, softened 3 tablespoons peanut butter 1 tablespoon plus 1 1/2 teaspoons water 1 1/4 teaspoons vanilla Dash salt 3 1/2 cups powdered sugar Caramel Layer 1 bag (14 oz) caramels, unwrapped 2 tablespoons water 1 1/2 cups unsalted dry-roasted peanuts Topping 1 bag (11.5 oz) milk chocolate chips (2 cups) Directions: 1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes. 2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer. 3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm. 4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Topic by deniserose   |  last reply