Do You Really Need To Separate Eggs When Baking?

zaib055April 8, 2022


When baking with separated eggs, yolks are more flexible than whites. According to Serious Eats, it’s generally okay to leave behind traces of whites in the yolks. But if too much yolk makes its way into the whites, it may be harder to salvage. In addition, the website explains that the yolk’s fat prevents egg whites from forming stiff peaks when beaten.

This is particularly important in desserts like macaroons and baked alaska, where turning egg whites into a meringue is the key to making the recipe work. If you’re simply baking a cake where the whites are added for the sole purpose of extra fluffiness, the blog Loaves and Dishes confirms you can technically add whole eggs instead and still end up with an edible cake. It might be a lot denser, but it will still taste the same. If you don’t want to mess with the texture, it’s best to stick to separated eggs whenever a recipe calls for them.



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