INGREDIENT GUIDE: EGGS

When it comes to eggs, we have this versatile baking essential cracked!

With Easter just around the corner, we thought now would be a great time to take a closer look at the crucial role eggs play in baking and share a few tips on how to get the best from them!

Eggs are an ingredient close to our hearts, and we should know, we wouldn’t be able to bake without them! In our kitchens we whisk, beat and crack our way through 275,000 eggs every single year and with new branches opening, this figure is on the up.

So for us, choosing quality, free-range eggs and treating them with care when baking is all part of our mission to create great-tasting cakes. Now we can share our expert egg knowledge to help you bake better!

How are eggs used in baking?

Depending on how they are used, eggs can bring a lot to a recipe and are incredibly versatile. Cakes owe a lot to eggs, as their incorporation into the mixture allows them to bind together other ingredients and lock in tiny air bubbles. This is what helps the sponge to rise and eventually set once baked.

If used to make pie fillings and custards, eggs create a luxuriously thick and glossy mixture, which can set when placed in the oven. Eggs can also add colour and moisture to recipes or be used as a glaze. Separated from their yolks, egg whites can be whipped up into chewy meringues and flourless cakes.

One thing’s for sure, there’s no shortage of ways to use up the eggs in your fridge when it comes to baking!

Top tips:

  1. Don’t leave beaten eggs for long. Once whipped up, eggs can be quick to deflate so it’s important to work fast to retain the air. Always be prepared to move on to the next stage of the recipe or if your cake mixture is complete, have a preheated oven at the ready.
  2. Always use a clean, grease-free bowl when making meringue. Any grease or residue on the bowl will prevent the egg whites from fluffing up into high peaks.
  3. If you’re always picking bits of eggshell out of your mix, try cracking your eggs into another bowl. This way, no shards of shell sneak into your cake mixture.
  4. Eggs at room temperature are best to bake with. If you store your eggs in the refrigerator, let them lose the chill and come up to room temperature before use.
  5. Keep eggs away from strong odours. It’s actually worthwhile storing eggs in their original carton as they can absorb pungent smells from other foods nearby.

Welcome to WordPress. This is your first post. Edit or delete it, then start writing!