"The proteins in egg whites force out moisture when they’re heated. The result: puffy but chalk-dry pastries. Egg yolks, on the other hand, lend richness and moisture to baked goods."Oh yes. I see a lot of experimentation in my future. For example, I am reminded of an earlier incident...while making chiffon cake at a friend's place a few weeks ago, the recipe, true to chiffon form, called for the yolks to be mixed into the batter separately from the whites. The whipped whites were to be folded in last in order to add volume and lightness to the batter. I couldn't help wondering what that gloriously thick, yolk-filled batter would have tasted like if we had baked it right then without adding the whites. Would it be moist and deliciously rich? Or too dense for its own good? I'm eager to find out for myself someday.
November 23, 2009
One egg, two destinations
It has always pained me how my baking habits have required me to use ample amounts of whole eggs, eggs that could have otherwise been scrambled and consumed immediately. But guess what -- while doing some extracurricular research about the chemistry of baking, I found an excellent article that seems to suggest that things don't have to be this way. To my fellow egg and dessert lovers: You can have your moist cake and eat your egg-white omelet, too. Yippee!