Baking with Eggs

Baking with Eggs

Baking with eggs is one of the most wonderful experiences for any baker. They are quite hassle-free (minus the mess if you mishandle them, of course) and best results are guaranteed.

More often than not, large-sized eggs are advised for best baking results. Also, did you know that chicken eggs are widely used in baking owing to their neutral smell and taste as compared to other eggs?

Egg breakdown

Image reference

Here are some more facts about baking with eggs!

Egg contains 3 things that play important roles when it comes to your baked goods:

The protein in the eggs forms a covering or layer around the butter covered air bubble which prevents the baked item from cracking

Water is extremely essential for the batter to be moist. Eggs are 70-75% water!

The yellow adds a slight colour and adds to the taste of the baked good!

Eggs-tra points to remember:

Beating Egg

1. When beating up correctly, egg whites become super foamy and bubbly which adds a smooth texture to your batter. You can use this to make your baked item light and airy.

Breaking Eggs

2. Usually, egg yolks (50% water 50% fat) are not used separately in most baked goods but a combination of yolk and whites allows a superb structure to the baked good strengthening the base and ensuring a good firm shape.

Washing Eggs

3. Do you know that colour post an egg wash? That's because of the yolk which when used independently adds a lot of density to the product. For eg. mayonnaise.

Eggs in Room Temperature

4. It is important to keep the eggs at room temperature before you use them for baking. Cold eggs will not emulsify as easily as warm eggs. If you have a good enough time window, keep the eggs outside the fridge for about 30 minutes.

Seperating Yolks and Whites

5. Separating the egg yolk from the white is best when the egg is cold!

So take whatever tips you need while baking with eggs and give us some eggs-tra love, will you?!