Why do some recipes work when beating egg and others don’t?
Question by Bradley: Why do some recipes work when beating egg and others don’t?
One sponge recipe will say to seperate the egg white, beat till forms a peak and then folk the yolk in later. Other recipes will say whisk up the whole egg till it is aerated etc. If you followed the recipe where you separate the egg white from the yolk and you accidentally got a bit of yolk in, then the fat from it will destroy the beating properties and it won’t aerate properly. Why is it different when beating the whole egg for a sponge which turns out with great success?
Best answer:
Answer by peternal
Bradley, Bradley, don’t you know by now, that you’re not supposed to BEAT the eggs, but explain to them, how to cooperate with all the other ingredients…
Know better? Leave your own answer in the comments!
“Other” recipes, like souffles usually require the whites beaten separately & to form peaks. In simple terms, that is what makes it puff. Different procedures serves different purposes for different recipes. In a souffle, even a bit of yolk in the beaten whites will inhibit the souffle from rising. A sponge cake is a completly different texture than a souffle. Even the egg temp will have an effect on whether it will rise properly. Hope that helps.
Source: My experience.