Functions of Eggs in Baking

Egg is one of the most important ingredient use in baking. As baker we should understood about egg well before use.

A whole egg consists of a yolk, a white and a shell. The yolk and the white are primarily use and are edible.


Yolk usually bright orange or yellow in colour depending on the diet of the chicken.Yolk contains high in both fat and protein and also contains iron and several vitamins.

Egg white, the white is primarily albumin protein which is clear and soluble when raw but turn white and firm when coagulated.

Eggs come in variety of sizes. The large egg is the standard size usually used in most recipe development. Using a different size of an egg without making any adjustment, will affect the end product. In Oven and Chalice we usually use grade A size of egg. Which is weight around 55g both egg white and yolk.

Eggs play important role in baking. There are many functions you can discover as the following:

1. Give structure to bake product.

2. Natural emulsifier that helps produce smooth batter which contribute to volume and texture.

3. Act as leavening when beaten eggs it incorporate air.

4. Add moisture because eggs are mostly liquid.

5. Add real flavour richness to the cake flavour.

6Nutritional value which is rich in protein and vitamins.

7. Contribute to colour depends on the yolk colour.



Do’s and Don’ts for egg


DO'sDON'Ts

Store in room temperature

Expose to place with pungent smell

Store in refrigerator

Wash before keep

Wash and clean before crack the egg

 Straight crack the egg into bowl without washing

Keep raw egg in airtight container (chilled)

Store raw egg in room temperature


After all, we need to make sure egg safety and sanitation. Food poisoning can happen if eggs are not stored, handled and prepared safely. Some eggs may be contaminated with bacteria that can cause serious food poisoning.

Take these some precautions so you can significantly reduce the chances expose to health risks:

- Avoid cracked and dirty eggs.

-Clean and wash your hands, work surfaces, utensils, and cleaning cloths after working with eggs.

-Cook eggs thoroughly to kill bacteria, as in Swiss Meringue making, we need to double boil the egg whites. Use thermometer to read the temperature, make sure it reads 60-65 degree Celcius which is safe temperature for egg white.


By,

Chef Hada.