I am starting a new weekly segment called Tricky Tuesday! Here I will discuss tips and tricks that will help your baking go smoothly. If you have a certain topic you would like to see featured, just send me an email at acuppycakelife@hotmail.com.Today I’m going to talk about eggs. Eggs come in all different sizes but most recipes call for large eggs. In fact every recipe I post uses large eggs, unless it states otherwise. Never substitute a different egg size. It can lead to disasters in your recipe.
When baking, always bring your eggs to room temperature. If they need to be separated, do it when they are very cold, straight from the refrigerator. Let them come to room temperature before beating them or adding them to your batter.
Make sure that all of your utensils are spotlessly clean when you are beating egg whites. Also make sure that no yolks have gotten into the whites. Any fat will keep your egg whites from beating up as they should and you will need to throw them away and start over.
When you need to add sugar to egg whites, begin by beating the whites until they are foamy. Then add the sugar a tablespoon at a time. Make sure that it has dissolved by rubbing a little bit of the meringue mixture between your fingers. If it is grainy the sugar has not dissolved.
To avoid possible problems, always crack your eggs into a separate bowl, one at a time. This way if you would have a bad egg it won’t ruin your whole recipe. Also if you are separating eggs and a yolk breaks only one egg will be ruined instead of the whole batch.
Never use the egg shell to separate your eggs. Not only can part of the shell break off or rupture the yolk, but egg shells can have bacteria on them that can be transferred into your eggs. Always use an egg separating tool or crack them into your hand. You can catch the yolk and the white will run through your fingers into a bowl below.
I hope you find this tips useful! Leave a comment if you have anymore tricks for eggs.
Don’t forget about the giveaway going on right now! You only have until Friday at 11:59 pm to enter. Hope you are having a great Tuesday!
4 comments:
Thanks for the egg tips! Here's one of my favourites.
You can tell how fresh an egg is by placing it (in its shell) in a bowl of water. The older the egg, the more buoyant it will be in the water because it will have absorbed air through the tiny pores in its shell. A really fresh egg will lay flat on the bottom of the bowl.
I've got more egg tips, trivia and recipes on my blog - www.everythingeggs.ca.
I just started following you! :)
I. love. this. blog. Seriously!!! I cannot WAIT to explore some of your cupcakes! Cupcake is a nickname I received from my old boss before I quit to be a SAHM mom (for a few reasons, I'll dig the post up for you if you want to see!) and I've since had a "thing" for cupcakes. I always think about exploring fun ones and I think your blog is going to be GREAT inspiration!!
PS, I found you through the Lady Bloggers Society :)
This is totally helpful! I really didn't know anything about eggs, except that I like to eat them :D
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