Comments on: EGGSactly Perfect Baking

By: Amanda

Amanda — Fri, 09 Aug 2019 09:53:21 +0000

In reply to Jami. If she would had a degree in backery she would't be saying this stupidity stuff! Want a goog cake? Use a scale to mesure it ...Eggs have diffrent sizer all over the world: for exemple: a large egg in France is not the same of a large egg in Australia or in USA. We just can't use the formula 3 eggs for 1 coup of flour to make a good sponge cake!

By: Amanda

Amanda — Fri, 09 Aug 2019 09:40:34 +0000

In reply to Kari.

As a pastry baker I would say that is not accurate so far. The best way to have good cake is using a scale to wheight all your ingredients. Eggs has different sizes all around the world!
So your tip is kind misleading …

By: Rupis Bakery

Rupis Bakery — Tue, 09 Apr 2019 02:13:20 +0000

Very enlightening. Thanks! Thanks! Thanks!

By: Elizabeth Bell

Elizabeth Bell — Wed, 30 Jan 2019 08:04:44 +0000

From my humble reading, you need help with the placement of commas. For example, you do not need a comma in this sentence.

” The inherent complexity of an egg, lends itself to a diverse number of roles in the cake’s final product.”

Call me a pedant … I am trying to give it up!

By: Andrea C Rodgers

Andrea C Rodgers — Thu, 07 Jun 2018 17:56:09 +0000

Great article! Thanks!

By: Kalisse Kelly

Kalisse Kelly — Wed, 03 May 2017 07:26:51 +0000

Very helpful. Using this for a school project.
Thank you

By: Angelo V. Santos

Angelo V. Santos — Sat, 17 Dec 2016 06:26:50 +0000

Hi, what if I put 1 whole egg and an extra egg yolk? will removing the egg white make it less spongy?