Wednesday, October 28, 2009

: : 1 x [[ egg ]] : :

So, we come to eggs. Eggs are probably one of the least important ingredients when it comes to baking.

[[ Here is a picure of an eggless chocolate cake: ]]

[[ Let's compare this to a chocolate cake recipe which uses eggs : ]]

So,as you can see - there is not much visual difference between a cake with egg and one without; however if you noticed that one is slightly more compact than the other (the eggless), well done! Eggs, along with other ingredients assist with the rising of the cake/muffin.

More than anything though, eggs are used in baking to bind the ingredients together and to develope a smooth texture - yes,just like that silky (okay, and slightly off-putting) inside once you crack open that delicate eggshell.

Yes, yes, I know, I know...more to do with "eating with your eyes", but truthfully, a cake or muffin with eggs does not "retain that dear perfection" (yes, thought I might add in a bit R & J in there ☺) those that do contain eggs do.

How do eggs contribute to the overall presentation of a cake or muffin? You may ask...

Well, anyone who has ever seen the inside of an egg before (if not proceed to your fridge - or supermarket - get an egg...and a bowl, and crack open the egg) knows that there are two main parts of an egg.

The egg white and the egg yolk.

Notice the golden-orange colour of the yolk - this is what gives cake and muffins their beautiful golden colour. Funny enough, the yolk also assists in bringing out the cake/muffin's creamy texture.

If you really feel the need to substitute eggs for something else, here are a few things you can use:

: : Most of the following ingredients are based on developing taste or texture, not imitating the golden colour of the yolks : :

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[[ First of all, what can go wrong? ]] --- Yes, that means that yet again, a piece of your *cough fabulous cough* cake or muffin is required ☺.

Did your cake/muffin not rise?
Is your cake/muffin's texture compacted?

If you answered yes to both of these questions, the eggs you used were cold. Just like butter, the temperature of the eggs when you add them to your mixture is vital. They must be room temperature to allow air pockets to form when beated.

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[[ One WHOLE egg ]]

♥ 2 yolks and tablespoon of water
♥ 1 egg white and two teaspoons of oil
♥ Any other egg substitutes
♥ [[ baking only ]] 2 tablespoons of water and ½ teaspoon of baking powder
♥ [[ baking only ]] 2 tablespoons of flour, ½ tablespoon of shortening, ½ teaspoon of baking powder, 2 tablespoons of liquid (that is used in recipe)

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