Magic of eggs in baking and desserts
The below article was issued for the South African Poultry Association (SAPA) by Protactic Strategic Communications
The egg is a true wonder of the world. A handful of high-quality nutrition that adds taste and luxury to any meal you can think of, from a humble breakfast scramble to the most extravagant of cakes.
Eggs don’t break the bank either! You can find them in every supermarket and corner shop, and they can form the base of many meals, with ease for the cook and delight for the diner. In fact, right now the International Egg Commission says that eggs are “the most economical way” for a lot of people around the world to eat high-quality protein.
Eggs are practically magic. Practical magic too when it comes to baking and desserts. Eggs are the ingredient that make the flour and sugar and milk and butter come together in the oven to produce a delicious baked treat.
Eggs also have a richness of flavour, which comes out as that moreish mouthfeel that makes you want to ask for another slice of cake, another biscuit, or another scoop of pudding… every single time!
Egg whites can be whipped to make the lightest, most delectable meringues, and folded carefully into batters to help them rise to souffle-soft heights; while egg yolks can both smooth and thicken gently bubbling custards, so they are silky and dollop just right.
There’s also another secret that eggs bring to baking… the protein in the eggs darkens in the heat of the oven, turning your scones, vanilla cookies and pies that very appealing golden brown, because we need our eyes to enjoy our treats before our tastebuds and bellies are rewarded.
White Chocolate Bundt Cake