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quality of eggs for baking

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quality of eggs for baking

jsaimd | Apr 4, 2009 07:26 PM

What do you use for baking. I almost always get cage free eggs, but save my farmer's market fresh eggs for savory egg starring dishes.

Me:

Cheapest cage free eggs:
Cookies, brownies, pancakes, things that have just 1-2 eggs as a binder.

Moderate organic eggs:
Genoise or cakes that are eggy or rely on eggs for leavening, meringue or mousses so you don't get that sulphury taste.

Fresh farm eggs:
Never use in baking.

How about you?

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