Everything You Never Knew You Needed to Know About Eggs
Curious about eggs? Learn the science behind folding egg whites to maintain their airy structure, the benefits of room-temperature eggs for baking, and the perfect method to boil, scramble, or fry eggs. Understand egg carton dates and tips for freezing surplus eggs, unlocking their full potential.
If you’ve ever watched a soufflé rise or marveled at the airy perfection of a meringue, you’ve witnessed the magic of properly folded egg whites. But what exactly happens during this delicate process? The answer lies in the structure of the egg white proteins.
Egg whites are packed with proteins that are long and springy. When you beat egg whites, these proteins unwind and form a network that traps air bubbles, creating a foamy, cloud-like consistency. This network is fragile, though, and must be treated with care to maintain the airy texture.
