SOME EGGY BAKING TIPS…

eggs

If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.

Always use eggs at room temperature when baking with them.

If you want firm meringues, add a teaspoon of cornflour to the sugar before beating into the egg white, and to make meringue with the same number of eggs, add one tablespoon of water per egg.

Eggs will stay fresher longer if you store them pointed end down.

If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.

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barmac5

I am a mum and wife to a lovely caring family. I’ve suffered with chronic back pain for over 30 years and started writing my first blog in 2007 which covered back and chronic pain. Since then I have written many more blogs for myself and customers. I find it takes me away from my pain to another place. I love it so much I think it should be part of a recovery process after illness or surgery. I hope you enjoy reading through my blogs.

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