Good Day Everyone,
I don't know how to quite word this question so please forgive me, in advance, if I confuse anyone. I'm going to try to articulate it as best I can. I'm currently studying Shirley Corriher's book, BakeWise. In it she teaches Baker's Percentages and Formulas to create good cake recipes and spot bad ones.
On page 35, if anyone has a copy, she touches on the weight of eggs being greater than the weight of the fat. This makes sense to me but here's where I get confused. While she elaborates on finding the proper amount to use in a recipe for other ingredients, she does not elaborate on the choice of egg combination she used. Here's what I mean and what I'd like to understand.
She chose to use 2 Large eggs and 3 large egg yolks. Can you possibly explain how and why she chose to use this egg combination? (that's the best way I can describe it). I'd like to understand this concept. How does one know that 2 whole eggs and 3 egg yolks (or any combination thereof) is what's needed for a recipe? Her book doesn't touch on this. I know eggs provide fat and structure but I don't understand how to choose to use either only whole eggs, only egg yolks, only egg whites or some combination of both in a recipe. Neither do I understand how to adapt a recipe if I decide to not use the whole egg (egg + the white).
I hope I didn't confuse anyone too badly. As always, any advice you have is greatly appreciated.