Eggs and Baking…A short story
I have asked myself a few times while baking, “Why are eggs so important in this recipe?” You are told that eggs need to be room temperature, they need to be added one at a time, etc. But do we even know why? I decided to do a bit of research about they are used in baking. I always wanted to know the basic science behind what eggs do for cakes and custards, so here is a snippet into it. These points may help you in your baking if you find that your dish has a flopped. I am not saying that are 100% the reason but knowing a little bit about the background, may make a difference.
The composition of an egg:
We want to know why eggs are so important in baking so let’s start with the composition:
Egg Yolk: The egg yolk is made from less water and more protein and fat than the rest of the egg. The fat and protein in the yolk causes an emulsion when mixed with other ingredients. The ay to create an emulsion is combine ingredients together slowly to create a combination of the two. This should happen slowly and cautiously to create a steady and combined mixture. Another reason, why in baking, we are asked to mix, whisk and beat together “well” or “whisk generously”.
Egg white/albumen: The main component in egg whites is protein. When air is combined with the egg whites, the proteins stretch, and in this stretching it encases many air bubbles. The air bubbles then multiply in volume. This is evident in whisking egg whites. They can easily increase in volume due to the trapped air bubbles that are now expanding.
FAQs
Why should eggs be kept at room temperature?
Eggs contain a lot of protein, as I have mentioned before. When you are beating or whisking your eggs they become aerated, thanks to the trapped air bubbles. When the eggs are cold, it is much harder to trap those air bubbles. Another reason they should be at room temperature is because when they bake, those trapped air bubbles expand in the oven. This process causes your cakes or baked goods to rise well. When they are cold it is order to break down those proteins and you won’t have as many trapped air bubbles to expand in the oven later on, causing a sunken or dense cake.
Why are eggs so important in a cake?
Eggs, much like soy are emulsifiers and they help to hold the rest of the ingredients together. This creates more structure in your cake or baked goods. Adding an extra yolk will only help to hold the batter together better. Adding in an extra egg yolks also makes the product sweeter, more rich and moist in texture, thanks to the fat content in the yolk.
What size best for baking?
The average size of a medium egg is 49,6 g (1.75oz) and a large egg is 57g (2 oz). Most baking recipes use large eggs in baking. If you are unsure I would suggest large, unless specified by the author of the recipe. The large eggs have more protein and fat and this will help bind the batter and ingredients, creating a structured and fluffy cake. For cookies however, the size is very important. A large egg will create a softer cookie and it may spread out a lot in the oven. While a medium or small egg can give you a more crumbly, dry cookie.
Are Free-range eggs better to use in baking?
Free-range eggs are nutritionally better than commercially farmed eggs. Farm fresh and free-range will serve you better in the kitchen. Buying local is obviously much better than buying from a store. So if it is possible going to your nearest farm supplier will be idea.
Why do we add eggs one at a time?
Adding your eggs one at a time is mentioned in almost every recipe. The reason behind it is to create an emulsion with the eggs and the rest of the ingredients. Butter holds a certain amount of liquid and so do the eggs (as well as fat), and mixing them together helps to break down the liquid composition. This dispersion of liquid create a smooth mixture and it’s beneficial in baking. Adding the eggs one at a time helps to breakdown the composition of the ingredients create a mixture that is easy to bake with and create a good rise. Click here to read more.
How do I know if my eggs are fresh?
In a medium bowl, fill it 1/2 the way full with cold water. Gently place the egg in and if it sinks to the bottom and lays on its side, it is fresh! If the egg floats, they are rotten and should not be used for consumption.
Local eggs that I am loving right now:
- Golden Yolk Eggs
- The Egg Factory
- The Free Range Chicken co.
- Eikenhof Poultry Farm
- Lorraine Farm
