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Questions about eggs and egg based foods, or egg substitutions in recipes.

1 vote

Genoise vs whipped egg whites - which makes cakes fluffier?

Génoise is always made with whipped white eggs for maximum fluff. No matter how long you whisk your whole eggs, they will never get close to the consistency of whipped egg whites. … v=YCdOU-1sjO0 Now if you make your cake with foamed eggs I'm sure it will be good, but it won't be a génoise anymore. …
Sarah BDnO's user avatar
3 votes
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Why does beating egg whites with cold water increase the volume of incorporated air

When you beat an egg white, you incorporate air into the water contained in the egg white, thus making an emulsion. The kind of foam that we obtain is the result of the proteins present in the egg whi …
Sarah BDnO's user avatar