Great Eggspectations: Baking with Eggs? Here are 4 easy tips for you

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Whether you like it or not, eggs play a fundamental role in your baking escapade. They give your finished work structure and the desired thickness. Do you want that rich tasting bake with exhilarating smell wafting into your nostrils? Start with the eggs! These are a few ways to help you get the best out of them:

  • Room temperature works like a charm

You need to be conscious of the temperature of your eggs before you set out to bake. At room temperature, your eggs fare much better in dispersing throughout the ingredients. This makes it easier to lock in air, creating a desirable, lighter texture. If the eggs are too cold, you might end up with a finished bake that is too dense.

Here is a quick tip to get your eggs to room temperature: Place them in a bowl, then place the bowl in a pot of warm (not hot) water. After 10 to 15 minutes, your eggs will be at the ideal temperature for baking.

  • Bigger is better

There simply is no better way to put this. Think of all the chemical reactions going on in your bake up until the oven works its magic. Because bigger eggs bring more liquid to the mix, the ratio of necessary liquids to solids is maintained. Using small eggs reduces what is expected and what you get at the end is an imbalance. It’s all in the chemistry guys!

  • Keep ‘em fresh

 

Make sure you use the freshest eggs you can find. They have higher acidic content and help your finished product look solid. Wondering how to know if your eggs are indeed fresh even after getting numerous endorsements from your seller? Use a float test. Simply place the egg in a pot or bowl of cold water. If the egg is fresh, it will sink to bottom of the pot. If the egg is rotten, it will float.

  • Know your white from your yellow

When dealing with a recipe that specifies using either egg whites or yolk, it is important to create that distinction as best as you can. Allowing them mix will badly affect the recipe of what you are trying to make.

The go-to way for separating your egg white from the yolk is breaking the egg open along the middle and using each side of the shell as a “cup.” The yolk is poured back and forth between the “cups,” letting the egg white drop into a bowl below. Unfortunately, the shell can easily pierce the yolk, shell particles could fall into either cup and there’s also the issue of cleanliness.

One quick hack to help you solve this problem is to use a clean, empty plastic water bottle. Carefully break open an egg in a bowl then squeeze the bottle and place the opening near the yolk. When you loosen your grip, the bottle will suck up the yolk. Lightly squeeze again to release the yolk into a second bowl and there you have it.

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