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The main reason TO beat an egg before adding it is that the mixture to which you are adding is not going to be sufficiently mixed afterwards to homogenize the egg. That is, if you are adding the egg and then just "stirring gently", that's not going to be enough to beat the egg. This would also be the reason NOT to beat the egg. In a few cases (such as ...


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The exact reason depends on the particular ingredient and recipe. Some common ones include: General temperature. By having all of the ingredients at room temperature, the time it takes to bake the overall item(s) is easier to predict, leading to better, more consistent outcomes. Egg whites Egg whites form the protein network that creates the foam when ...


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If your eggs came out soft boiled then that means they weren't exposed to enough heat - something in your method went wrong. I suspect that when you turned it down low the water temperature dropped below 140-150 degrees F, which is the temperature that egg white will cook. It doesn't matter how long you cook eggs below 140F, they will never get done below ...



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