Hey ladies & gents,
Welcome back to my blog! This week I wanted to touch upon something that ties almost all recipes together, the edible glue to all baked goods, EGGS!
Eggs are absolutely key, unless removed and replaced for dietary reasons. I will be touching upon vegan swaps in an upcoming post.. Most recipes call for at least one egg, sometimes 2 or more. Beside their obvious and respectable nutritional value, eggs offer much more when incorporated into baking related recipes.
5-Extended shelf life
Eggs firm when they are heated, as I'm sure you know from making scrambled and hard boiled eggs. When eggs are incorporated into your batter and then heated, this provides the essential strength & structure to your cake or alternative bakery good. The texture comes from the balancing act between your flour and egg mixture, think of an elephant balancing on a teeny tiny ball. This is a tricky portion, too much or too little egg could tank your entire recipe. **A good trick is to separate eggs. In several of my recipes I call for 1-2 eggs and a yolk to increase the flavor without the excess egg white content in my batter. This helps for a flavorful end result.
Lets break down the egg:
The yolk, that part your mother always warned you about eating too much of-due to high cholesterol perhaps; This is the part of the egg that increases richness, tenderness, flavor, and color. Wowza- So much from that little yellow blob. It’s flavor is due to it’s high fat content. The egg yolk is 50% fats and 50% moisture. Egg yolks are known best for their incredible ability to combine both water and oil.
The egg whites, these bad boys provide strength, stability, and moisture. There is very little flavor and no color, but also no fats! The whites are made up of 90% water and 10% protein. Quite a heart healthy breakfast right there..although I myself would prefer a big stack of chocolate chip pancakes. Eggs whites are a beautiful thing. Whipping egg whites creates an entirely new outcome for your recipe. Once whipped, you gently fold the whites into your prepared batter-this could boost your cookies or cakes up to 8X THEIR ORIGINAL VOLUME…. I wonder if that’ll work on my hair?? Your girl needs some volume. Anyways, this technique is used for angel food cakes, rainbow cookies, and anything else that needs a boost of volume.
When facing the indecisiveness at the grocery store of which eggs to buy, stick to the general rule of always buying *Large Eggs*. Eggs come in various sizes (small, medium, large, XL, & JUMBO), but usually, unless otherwise stated, recipes call for large eggs. These eggs include a good yolk to white ratio. Using different sized eggs won't necessary alter your recipe, but if your recipe calls for 4 eggs (large) and you use 4 Jumbo eggs, there could be an issue with the end result, due to excess egg whites in the mixture or too much fat content. These small doses don't seem like much for one egg, but once your recipe increases, so do the risks.
As far as different colored eggs go- I prefer white, simply because they're cheaper most of the time. We have white eggs, brown eggs, and sometimes even blue or spotted eggs. Despite their difference in colored shells and sometimes price, there is NO NUTRITIONAL DIFFERENCE BETWEEN WHITE AND BROWN EGGS! The only reason they are priced differently is because it costs more to feed red/brown chickens due to their larger size. As long as your eggs are large sized, it doesn't matter what color they are or what colored chicken in which they come from.
Hoping this gave you a more detailed look into what eggs actually do in your recipes. No more blind baking!! Know what you are putting into your treats.
The Blonde Baker