Democratic Underground Latest Greatest Lobby Journals Search Options Help Login
Google

Can anyone explain

Printer-friendly format Printer-friendly format
Printer-friendly format Email this thread to a friend
Printer-friendly format Bookmark this thread
Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
 
Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jul-24-10 12:50 PM
Original message
Can anyone explain

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?
Refresh | 0 Recommendations Printer Friendly | Permalink | Reply | Top
hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jul-24-10 01:50 PM
Response to Original message
1. I dunno.
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:
Printer Friendly | Permalink | Reply | Top
 
EFerrari Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jul-24-10 05:11 PM
Response to Original message
2. The only thing I can think of is that one at a time adds more air into the mixture?
:shrug:
Printer Friendly | Permalink | Reply | Top
 
hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jul-24-10 08:45 PM
Response to Reply #2
3. That's another good idea, Beth.
Didn't think of that. :hi:
Printer Friendly | Permalink | Reply | Top
 
SwampG8r Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jul-24-10 10:57 PM
Response to Reply #2
4. yes it allows the air to enter
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
Printer Friendly | Permalink | Reply | Top
 
GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-25-10 11:52 AM
Response to Reply #4
5. Also...
Adding the eggs or other liquids slowly allows them to better emulsify with any oil, butter, or other fats in the batter.
Printer Friendly | Permalink | Reply | Top
 
housewolf Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-25-10 03:33 PM
Response to Original message
6. It has to do with emulsifing the eggs into the fat in the batter
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.

Printer Friendly | Permalink | Reply | Top
 
hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-25-10 03:57 PM
Response to Reply #6
7. So, in other words...
all of the above. LOL

Howdy, B! :hug:
Printer Friendly | Permalink | Reply | Top
 
DU AdBot (1000+ posts) Click to send private message to this author Click to view this author's profile Click to add this author to your buddy list Click to add this author to your Ignore list Wed May 01st 2024, 11:45 AM
Response to Original message
Advertisements [?]
 Top

Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU

Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators

Important Notices: By participating on this discussion board, visitors agree to abide by the rules outlined on our Rules page. Messages posted on the Democratic Underground Discussion Forums are the opinions of the individuals who post them, and do not necessarily represent the opinions of Democratic Underground, LLC.

Home  |  Discussion Forums  |  Journals |  Store  |  Donate

About DU  |  Contact Us  |  Privacy Policy

Got a message for Democratic Underground? Click here to send us a message.

© 2001 - 2011 Democratic Underground, LLC