If you do any amount of baking, it's only natural that you'll end up with a few extra egg whites on hand now and again, so what better to use them for than some egg white recipes? While we're big fans ...

If you've ever been midway through a cake recipe and run out of baking soda, we've got the perfect substitution tip: turn the ...

Cover skillet with a lid. (A baking sheet works as well if you don’t have a lid that fits.) Cook, covered, until egg whites are set but yolks are still runny, about 3 minutes. Remove skillet ...

Hens' eggs are the type of egg most frequently used in cooking. Duck eggs, gull eggs and quail eggs are less frequently used and are generally eaten on their own, rather than in baking. Quail eggs ...

Whipping egg whites is one of the basic culinary techniques. When done properly, the eggs increase in volume and attain a unique texture that, despite being light and airy, manages to hold form.

This combination "will give you rise, but if there's already sufficient baking soda in the recipe, it might rise ... as a substitute for both whole eggs and egg whites. When whipped, aquafaba ...

Crack in the eggs and beat with a wooden spoon until smooth. Stir in the flour and baking powder until it forms a smooth, lump-free batter. Fold in the white chocolate and then transfer the ...

Whether you’re vegan, allergic or you just ran out of eggs, there are plenty of reasons why you might look to replace this natural binder in a recipe. What makes the ingredient perfect for ...

The cookie dough is made with butter, sugar (both brown and white), an egg, vanilla, flour, baking soda, baking powder, salt, ...

With a higher yolk to white ratio ... peeling and cracking quail eggs, as well as a couple of Monzon’s favorite recipes to get you started. A traditional Cobb salad is made even better with ...