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Liquid egg in cakes - do I need to whisk ?

post #1 of 9
Thread Starter 

Good evening all. I run my own small bakery producing farmhouse loaf cakes. I have reluctantly moved over to liquid free range egg from shelled, purely to save time and waste since I use so many in my cakes. I always used to whisk my eggs to introduce air and blend the white and yolk. My question is, do I still need to with liquid egg - I shake it but am I wasting my time whisking it? i.e. will I get the same results by simply pouring it into the mixer?

 

Any thoughts welcome.

post #2 of 9
Quote:
Originally Posted by confusedofaxe View Post
 

Good evening all. I run my own small bakery producing farmhouse loaf cakes. I have reluctantly moved over to liquid free range egg from shelled...

You mean purely liquid egg whites??  Never heard the term liquid free range before.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 9
Thread Starter 

Thanks Kokopuffs. It's yolk and white blended together. Comes from Holland.

post #4 of 9
Try whisking and if you get too many bubbles then just shake and pour.

mimi
post #5 of 9
Thread Starter 
Mimi there are lots of bubbles but isn't that good? I.e air is good?
post #6 of 9
Quote:
Originally Posted by confusedofaxe View Post

Mimi there are lots of bubbles but isn't that good? I.e air is good?

 

Not if it is more bubbles than usual.

Will leave holes and tunnels depending on the recipe.

 

mimi

 

edit... will not change the taste of course but along with holes and tunnels comes a dry crumb (sometimes).

So if the shake is working I would just leave it alone.

 

m.

post #7 of 9

I'm assuming you are talking about chemically leavened quick bread.  If so, there is sufficient air in the recipe from the creaming of fat and sugar.  No need to further beat the already mixed liquid egg.  Shake the container just in case it settled and pour into the fat/sugar and incorporate.

post #8 of 9
Thread Starter 
Thanks both for your advice- will just be shaking and pouring.
post #9 of 9
Quote:
Originally Posted by flipflopgirl View Post

Quote:
Originally Posted by confusedofaxe View Post

Mimi there are lots of bubbles but isn't that good? I.e air is good?

Not if it is more bubbles than usual.
Will leave holes and tunnels depending on the recipe.

mimi

edit... will not change the taste of course but along with holes and tunnels comes a dry crumb (sometimes).
So if the shake is working I would just leave it alone.

m.

Stop!
Don't know what I was thinking when answering your second post but let me correct myself.
You can wisk eggs all day long but unless the eggs are being overworked AFTER being added to the drys no tunneling will occur.
There.
I feel much better.
Carry on.

mimi
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