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.