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Food Science

One egg at a time

By Brian Geiger, contributor

January 29th, 2010

posted in: Blogs, food geek, water, cake, egg, gluten, sugar, butter, glutenin, gliadin, emulsion, creaming, creaming method
Comments (2)

david1936 writes: All you said is true, but there is one other thing and in my kitchen it works this way. I add my eggs one at a time after having broken them into a cup or bowl. The odd bad egg is thus avoided and you don't have to throw out all you have mixed so far. But I grew up on a farm and the chickens ran free and sometimes an egg was found that might not have been so fresh as thought. Posted: 2:26 pm on April 12th

pattyviolin writes: I've wondered about all this too. Thanks for the enlightenment.

Now I know to follow directions more carefully.
thanks. Posted: 7:55 pm on March 12th

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