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The Kitchn’s Baking School Day 1: Learn all about eggs.
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Welcome to Baking School! In day-to-day cooking, eggs can be scrambled, poached, or boiled to create easy, straightforward dishes all on their own. But when it comes to baking and pastry, the importance of their role changes from breakfast food to a vital ingredient for giving structure, texture, and flavor. The function and behavior of eggs can really vary depending on how we treat them in these recipes, and just knowing more about the different parts of an egg — the whites and the yolks — can help make even the trickiest pastries feel a little more approachable.
So before we dive head-first into all things pastry, let’s take a closer look at the mighty egg!
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/10/05/baking-school-day-1-all-about-eggs-and-baking-the-kitchns-baking-school/
from WordPress https://jonathanwilhoite.wordpress.com/2015/10/05/baking-school-day-1-all-about-eggs-and-baking-the-kitchns-baking-school/
from Jonathan Wilhoite http://jonathanwilhoite.tumblr.com/post/130559673537
from Tumblr http://vincentpennington.tumblr.com/post/130560977509
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