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Adding eggs

teebee's picture

Adding eggs (post #64673)

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Hi Everyone,


As part of a recreation time in a program at our church, I teach a cooking class for kids (very low key--the class isn't long, but I want them to know that it's really not hard to make good food from scratch).  Last week one of the girls in the class asked why the recipe said to add the eggs "one at a time, beating well after each addition."  I really didn't have an answer, and I usually just do what the recipe says, whether it's adding eggs all at once or one at a time. 


I have no doubt that someone here can help me to explain this.  Thanks in advance for your responses!

Gary's picture

(post #64673, reply #1 of 2)

You are making a sort of emulsion of the fat (butter) with the eggs (water and emulsifiers). Emulsions are little drops of something suspended in a large amount of something else (that the first component won't dissolve in). If you add eggs too fast, the emulsion won't form properly because the small drops don't have time to form and disperse in the large amount of other stuff. You'll get large blobs that separate. Think what happens when oil and vinegar stands for a long time undisturbed.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

teebee's picture

(post #64673, reply #2 of 2)

Thanks for the answer, Gary!  I explained it to the girls (4th and 5th graders), then we mixed some oil and vinegar and water to make an emulsion, and tried an egg and oil (also talked about the egg sinking and being heavier since it is protein).  They were fun experiments while the sugar cookies (Joanne Chang's recipe) were in the oven!