Eggs have many uses and are incredibly versatile when it comes to baking. Whether cookies, cakes or pies, eggs are a quick answer to whip up something super delicious. The use of eggs in baking varies based on what you aim to accomplish with a particular dish.
The Role Of Egg White Or Egg Yolk
Well, there are different purposes of eggs in baking. Egg whites act as a leavening agent and have a high protein content, while egg yolks act as a thickening agent and are known as strengtheners. They are also suitable for rainbow cakes as they don’t provide a colour of their own.
Egg yolks also add flavour. If you wish to bake something dense, take a call for egg yolks because they act as emulsifiers helping to form a thick batter that doesn’t separate. Yolks have a tenderising function and also provide a deep golden hue.
Together, egg whites and egg yolks serve the following purpose:
Richness
Eggs have a fat content, due to which they can provide flavour to the cake. They also make the texture creamy and velvety.
Structure
When the eggs are mixed in the batter, they set a structure, protein structure is frequently added to a dish, and when combined with starches, produces balanced results in the desserts, whether cakes, cookies or custards.
Appearance
The surface of baked dishes could be “egg-washed” and brushed with lightly beaten eggs to provide a beautiful shine to the baked good.
Binding Agents
When heated, eggs solidify giving a support to delicate desserts and pastries.
How To Beat Eggs During Baking
Before you begin beating the eggs, make sure the eggs are brought to room temperature lest the batter should become lumpy and curdles, and it won’t be an excellent option to use.
Also Read: How Does Temperature of Ingredients Affect Baking
How To Beat Egg Whites
When the baking recipe calls for a certain amount of eggs, rely on the precise quantity because baking without precision is nothing. While beating egg whites, avoid even a single drop of fat ( that includes yolk) or else the eggs shall not beat or form stiff peaks. You can use an egg separator to separate the yolks from the whites.
To measure whether the egg whites are perfectly beaten, notice if the tips of the egg curve or curl slightly when the whisk is lifted.
How To Beat Egg Yolks
Some recipes call for egg yolks and in such recipes, beating eggs with sugar is necessary to achieve a light and fluffy stage. The stage is called the ribbon stage. Here, the sugar forms a disappearing ribbon on the surface of the mixture. Avoid overbeating the mixture past this stage; else, it will become granular and may destroy your dessert.
Things to Keep in Mind While Using Eggs in the Dessert
Firstly, use it at room temperature and if you have limited time and cannot put the eggs outside the fridge for 30 minutes, then add the eggs in lukewarm water for 5 minutes before breaking them. In addition to this, try not to do it on the edges of a bowl to crack the eggs. Do it on a flat surface or kitchen slab, and use your fingers to open the cracks.
Pro Tip: Add the total quantity of sugar to the mixture in one go.
Note: Add the total quantity of sugar to be used in the mixture at once.
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Happy Baking!
