Cookbook
6
Eggs can aect a recipe in a range of ways, depending
on how they are treated. What other ingredient could
emulsify, aerate, bind, leaven, thicken, and set mixtures?
No ingredient is so versatile, in fact to find an alternative,
you would have to turn to a range of ingredients like
potato starch flour to bind, baking soda to leaven, agar to
thicken, and soy milk to glaze.
When egg whites are whipped, the structure of the protein
unfolds and they orientate around the small pockets of air
to create a uniform foam structure. Fats, including the fats
in the yolk, will prevent the white from reaching its full
volume, so it’s important to separate without breaking
the yolk. The whisk and the bowl also need to be free
from moisture or residual fats, and plastic bowls should
be avoided.
As the foam is approaching readiness, it will start to look
shiny. Stop and check if sti peaks have formed. Watch the
foam closely, as it will collapse if over-whipped, and it can’t
be reversed.
Sage TIP
Before using an egg for baking, it's a good idea to check
if it's fresh. As eggs age, the size of the air cell grows.
Put the raw egg into a bowl of cold water deep enough to
completely cover it. If it rolls around on the bottom, it’s
fresh and good for baking. If it stands up on its point, it’s
older and is best saved for scrambled eggs for breakfast.
If it rises to the surface, it is too old to use.
The Bakery Boss
™
comes with a whisk that is essential
for giving egg whites the desired 'sti peak' structure.
Begin by using the KNEADING setting to start mixing
and then slowly work your way up to the WHISKING
setting. The glass bowl makes it easy to see the
consistency of the peaks. Just be careful not to over-beat
as beautifully stied peaks and turn grainy and dull.
The Fresh Egg Test.
Fresh eggs lay on their side
and are best for baking
Small air cell Large air cell
Older eggs oat on their end
and are best saved for scrambled eggs