Advertisement
Eggs
Published 2008
Eggs should be well understood by the baker because they are used in large quantities in the bakeshop and are more expensive than many of the other high-volume ingredients, such as flour and sugar. For example, half or more of the ingredient cost of the average cake batter is for the eggs.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
In this section
Part of
Advertisement
Advertisement