Egg Handling Skills
Eggs are among the most indispensable and vital ingredients used in baking.
These ingredients are indispensable because of their numerous purposes.
These are useful in binding, aerating, leavening, emulsifying and thickening mixed ingredients.
Eggs also serve as the base for numerous recipes.
One can also use the eggs as excellent fillings, glazes and toppings to baked goods.
These are also effective in enhancing the colour and flavour of baked products.
Separating yolks from egg whites – the cheater’s way!
1. Use Whole Eggs
Using whole eggs in baking muffins, doughs, waffles, pancakes, cookies, cakes and other baked products is beneficial because these ingredients serve as excellent binders.
The use of more whites than egg yolk also works in creating light and fluffy baked goods.
An increased use of yolk is also favourable because this creates a dense product with a rich flavour.
When equal amounts of both egg whites and yolks are used, expect to produce a delicious baked product which delivers a light and stable texture and a rich flavour.
2. Add Eggs Using the Creaming Method
This is a process, which involves adding eggs one after another, right after fat, which usually comes in the form of butter, and sugar, are already beaten together.
This ensures that the beaten mixture will turn out to be light and fluffy.
Using this method also ensures that the eggs will completely disperse inside the mixture.
This gives all the mixed ingredients enough time to emulsify liquids and fats properly.
However, when preparing pastries, pasta and bread, it is best to add the eggs straight into the roux or dough either in batches at the same time or all at once.
The reason behind this is that these products do not use eggs to bind.
The products do not also need the emulsification properties of the vital ingredient, so slow incorporation is no longer required.
3. Research About the Different Methods in Whipping Egg Whites
Note that whipping egg whites is frequently a part of baking, so it is crucial to be aware of the different ways to do it correctly.
While it is possible to whip the whites on their own, be aware that this often results to an unstable and weak structure often requiring extensive speed and care.
A wise tip is to whip the whites together with sugar.
This results to creating a meringue which usually comes in two types, the French meringue and Italian meringue.
Another tip in creating a meringue or whipping egg whites is to add at least two drops of lemon juice into them.
The acidic properties present in the juice work in making adjustments into the pH balance of the ingredient while also stabilizing foam when baking or whipping.
4. Use Room Temperature Eggs
This can guarantee ease in combining yolks and whites when whisking.
This results to allowing the eggs to disperse evenly into the batter, which ensures that the output receives a light texture and even cooking.
Consider soaking the eggs in a bowl containing warm water for around ten to fifteen minutes as a means of quickly bringing them into room temperature, prior to using them into the baking process.
The use of room temperature eggs also plays a significant role in getting the most desirable texture for baked products.
Cake, for instance, will receive a light and fluffy texture when room temperature eggs are used.
Weekend Baking Classes
Are you looking for short baking classes in the surrounding area of Kuala Lumpur (KL), Petaling Jaya, Subang Jaya or Shah Alam?
If you are, contact us because we run short hands on baking courses conducted by a Malaysian professional bakery chef who runs his own successful cake shop in Bangsar.
All you have to do is fill in your name, email address, contact number and location into the form on the right section and we’ll get back to you with the details of the next up coming class.