What's the importance of adding eggs one at a time to thoroughly blend??? Nolo comprende.
, Now I've seen enough of your great finished products to know that you are pulling my leg. But I'll bite.
Like Brian says, the oil and eggs have to be thoroughly emulsified. The proteins in the egg whites are all bunched together in water even though they are strings.
They need to be dispersed and uncurled to start bonding with other proteins. That's why you add them slowly and have them at room temperature. When all those proteins are
dancing and doing the jerk, they bond with other proteins forming the emulsion. This is the time when the egg yolk steps in to dance. It contains lecithin and other things that
keep the proteins from separating again. Separating as you know, we call breaking. Like when your hollandaise breaks. If you have not formed a complete emulsion the mix
breaks.du4ring baking this might lead to the proteins that are slow dancing in the middle of the cake to break and separate. Then the oil on it's own actually gets up to temperature and fries everything around it. That can lead to uneven baking, and even falling in the middle while baking or collapse after it comes out of the oven.
Does any of this make sense? A bit fuzzy this AM, played a little poker last night/img/vbsmilies/smilies/biggrin.gif I'm sure one of our resident scientists will come on and explain it better.