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Monica Holland

Eggs

Appears in
Lick The Bowl Good
Lick The Bowl Good

By Monica Holland

Published 2013

  • About

Eggs are essential in baking. They provide structure, color, flavor and richness in baked goods and desserts. They can also be used as thickeners and leaveners and can help a cake rise by incorporating air into the batter. Depending on the recipe, you may need the whole egg, eggs whites or egg yolks.

It is easier to separate the egg whites from egg yolks while they are still cold, but you will get more volume from whipped egg whites (meringue) when they are at room temperature. If you accidentally break a yolk into your egg whites, you will need to start over with another egg. The fat content in the yolk will prevent the egg whites from whipping properly and you won’t get a proper rise.

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