Tesha
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Sat Jul-24-10 12:50 PM
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why recipes always say..
add eggs one at a time, beating well after each addition?
Could there be any reason why you can't just add in the eggs and beat well?
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hippywife
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Sat Jul-24-10 01:50 PM
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I just assume they want them really well incorporated so doing them one at a time ensures that they will be. It's harder to make sure of that when they are added all at once, I think. :hi:
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EFerrari
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Sat Jul-24-10 05:11 PM
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2. The only thing I can think of is that one at a time adds more air into the mixture? |
hippywife
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Sat Jul-24-10 08:45 PM
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3. That's another good idea, Beth. |
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Didn't think of that. :hi:
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SwampG8r
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Sat Jul-24-10 10:57 PM
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4. yes it allows the air to enter |
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i whisk mine and then add them so they are extra fluffy
it also makes sure the egg is distributed well no one wants a chunk of yolk or a glob of white in their cake
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GoCubsGo
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Sun Jul-25-10 11:52 AM
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Adding the eggs or other liquids slowly allows them to better emulsify with any oil, butter, or other fats in the batter.
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housewolf
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Sun Jul-25-10 03:33 PM
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6. It has to do with emulsifing the eggs into the fat in the batter |
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If you add all the eggs at one time, they sort of can't incorporate themselves into the batter very well. This is particularly true when making a very high-fat recipe like cheesecake - the batter just can't deal with more than one egg at a time.
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hippywife
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Sun Jul-25-10 03:57 PM
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all of the above. LOL
Howdy, B! :hug:
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Sat May 04th 2024, 08:59 PM
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