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Eggs are pretty important in the world of baking. They bind ingredients together, they help leaven soufleé and cakes, and they can be used for a glaze on breads or pastry doughs. Ultimately, they are what give baked goods their form, structure, color and flavor. But eggs have gotten a bad rep over the last few years. People have said the yolks should be avoided because they were too high in fat and cholesterol, and others said you should skip the whole egg all together. And now with the vegan craze upon us, people are finding new ways around using eggs. They now sell an egg replacer product, and encourage people to use flaxseed egg (a combination of flaxseed meal and water) in their baking recipes. And yes, for vegans and people who cannot eat eggs, these are great alternatives. But, in my mind, they will never be as good as the old fashioned egg. I will always believe that real eggs are the way to go.
So now that you know how much I like eggs, and how essential they are when it comes to baking, I decided to give you guys some information about them.
Here are the facts.
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