Label
All
0
Clear all filters
Appears in

By Flo Braker

Published 1984

  • About
Fresh eggs are crucial for optimum aeration. They have the greatest capacity to hold in air bubbles and in the process build the cake’s structure (grain and texture) and flavor. You can tell a fresh egg by its appearance once cracked because it has a yolk that domes up, rather than lies flat, and a thick, translucent white that has body and is not runny.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title