Eggs serve several purposes in baking, including adding structure, firmness, color, flavor and even leavening. The specific function of eggs in a given recipe depends in part on the recipe and in part on whether the whole egg, the white or the yolk is being used. In addition, eggs can help baked goods to look more appetizing.Know More
As eggs cook, they become firm. This is as true when the eggs are used in a baked goods recipe as it is in hard-boiling eggs to eat. That firmness helps to set the physical structure of cookies, cakes and even some cheesecakes.
When egg yolks alone are used with the whites strained out, they add a luscious yellow tone to a batter or dough. Egg yolks contain virtually all the fat of an egg, so using them also adds a richness to baked goods that comes through not just in the flavor but also in the feel of the food on the tongue.
Egg whites are also extremely useful on their own. Whipped egg whites can be used to aid in leavening since they hold in air bubbles and help the flour to rise to greater heights as is seen especially in angel food cakes. Whipped egg whites are also the basis for meringues, either used to top lemon or lime-based pies or baked into a cookie form. Finally, brushing on a little beaten egg mixed with water adds an attractive shine to the top of any flour-based baked good, including bread crusts, pie crusts, biscuits or pretzels.Learn more about Dairy & Eggs
Clotted cream has a nutty, sweet flavor. Originally from southwest England, clotted cream is a thick cream that is cooked rather than whipped. It is also known as Devonshire cream and is used as a dessert, a topping on scones or an ingredient in baked goods.Full Answer >
Thin cream, also known as light cream or single cream, is used for adding extra flavor to fruits or puddings. It is usually poured on top of the dish.Full Answer >
Store-purchased eggs should not be left out of the refrigerator for longer than two hours at a time. When left at room temperature, they can sweat, allowing the potential for bacteria to grow.Full Answer >
It is advisable to eat no more than seven eggs per week, which averages out to about one egg per day. A large egg contains 186 milligrams of cholesterol, notes the Mayo Clinic. The daily recommended allowance of cholesterol is 300 milligrams in a healthy adult or 200 milligrams in an adult with heart disease, high cholesterol or diabetes.Full Answer >