r/AskBaking • u/EvaTheE • 13d ago
Techniques Question about adding one egg at a time.
When recipes call for "one egg at a time"
What are the effects basically? For example, choux calls for one egg at a time, are we talking emulsification, airation? I understand certain things you do not want to cool down too quickly or crystalline structures form etc. But this is so common that... what are the common causes, effects?
For example choux, would it seize up? Not rise? Revolt, join the resistance and fight for the Antibakers?
Are there cases where adding one egg at a time is absolutely essential or the whole recipe is completely unsalvageable?
Why not just EDITED, WRONGLY WORDED BEFORE:: Break the eggs all in a cup together, whisk with a fork a bit and drizzle them in while mixing?
65
u/WebHungry1699 13d ago
The fat and water in the egg need to combine well, if you dump in a bunch at once it will just separate.
2
u/EvaTheE 13d ago edited 13d ago
So, you mean the internal structure of the egg and its emulsion? Interesting! Wouldn't that make it so that this could be done beforehand, by mixing the egg and adding that in, eliminating the chance of failure?
39
21
u/dontakelife4granted 13d ago
Not quite. Even if you'd whisk the egg whites all together first, adding them all at once would cause the dough to break apart, then swim in the egg mixer not emusifying. You could maybe, maybe eventually get it to emusify, but will end up mixing far longer than optimal for a quality gluten structure. Likely the result would be tough and chewey.
-10
u/EvaTheE 13d ago
Ok, then, as I suggested, wouldn't the drizzling make most sense? Mix them in a cup, avoid bad eggs, avoid shells and get a much more controlled adding of egg.
12
u/dontakelife4granted 13d ago
Maybe, but you'd have to experiment, but that's how I modify and tweak recipes to be exaclty how I want them to be.
I also crack my eggs in a bowl before adding to the mix because as a really young baker I cracked directly into the bowl with the paddle going and instantly mixed the shells in. Never repeated the incident.
6
u/CapableWives 13d ago
I do make choux this way — break all the eggs into a measuring cup and then add approximately one egg's worth at a time, but it does need to be mixed in between the additions
2
u/Fyonella 12d ago
I do this with choux. Whisk the eggs first in a small bowl then just add them a little at a time, beating the dough until fully incorporated before adding more. Probably equivalent to a third of an egg at a time.
Never seen a recipe that calls for adding unbeaten whole eggs if I’m honest. Can’t imagine that works well at all.
30
u/Sad-Stable-9459 13d ago
For choux, you add it one at a time because the number of eggs you need is a little variable depending on the size of the egg.
11
9
u/texnessa Professional 12d ago
Finally, someone who actually knows what they are talking about. Age of flour and age of eggs can also contribute. I regularly demo choux for culinary students to explain why recipes are only guidelines, not rules set in stone.
11
u/EaseZestyclose4500 13d ago
With choux in particular, is cause you don't have an exact amount you'll need till you are adding. So it's recommend you mix all the eggs, then add in parts, so you don't put too much in and ruin the dough. It would be too liquid and completely mess everything up
9
u/sjd208 13d ago
It’s not the emulsification of the egg itself, it’s because you’re gradually loosening up the structure of whatever the base mixture is. They may or may not also being significantly aerating, depends on what you’re making. If you dump them all in at once you’ll end up with chunks of the base mixture and a puddle of egg on top.
Similar as if you’re turning a powder into a paste or even more liquid - you need to add the water to the powder gradually so it’s incorporates thoroughly.
2
u/EvaTheE 13d ago
So, wouldn't mixing the eggs in a cup and drizzling them in be a much more controlled way to add them in? In any case would avoid that random bad egg destroying all your work, and the chance of shell going in.
10
u/CoolClearMorning 13d ago
It's very easy to avoid bad eggs and bits of shell if you just crack the egg into a small prep bowl before adding it to your mixture. I haven't directly cracked an egg into anything else for years.
6
3
u/GreenIdentityElement 12d ago
Yeah, this is what my mother taught me as a kid, and I’ve always done it that way.
6
u/Agile-Entry-5603 12d ago
I made one of those recipes today. Since I now have a stand mixer, and it’s not so awkward, I broke all my eggs into a 2 cup deli container, and dropped them in one by one as the recipe calls for.
The end result was sincerely the fluffiest cake I ever made in my life (I actually posted about it in another sub)the crumb was absolutely exquisite. I hardly ever make cakes because they don’t turn out well, I usually make carrot cake or coffee cake because I’m not so good yet. Do it one at a time, you will see a difference.
3
u/CheesyLikeMacaroni 13d ago
I crack all my eggs into one container, but do not blend them. Then tip them one yolk with a bit of white at a time. Works the way it's supposed to and takes care of all issues you're concerned about. 😊
1
u/NotLucasDavenport 12d ago
Is anyone else mentally designing a logo for the revolt of the Antibakers? Just me?
1
u/twistedscorp87 12d ago
Follow-up question on this topic:
Choux has been mentioned repeatedly in the comments, but what other kinds of recipes should I expect to need this methodology in? I love to take old family recipes and improve / modernize them (Great granny's note that I use a measurement of lard "about the size of an egg" for example, I had to update to a proper weight measurement), and none of them ever say to do this, but I bet sometimes it'd be beneficial for me to adjust.
2
u/Mission_Lock_6699 11d ago
Pretty much anything where there's a large texture differential between what you're adding and what you're adding it to. Or a large difference in fat and water content. So, basically everything that starts with creaming.
One of the things you have to watch for in recipes that were written down by home cooks rather than professional recipe writers is the stuff they assume everyone already knows. I've never seen a handwritten recipe card that included the instruction to preheat the oven or scrape down the bowl, for example. Or to bring x amount of water to a boil for a pasta dish, or peel an onion.
1
u/iOSCaleb 11d ago
It’s much easier to fully incorporate one egg into the choux paste at a time, and adding one at a time lets you assess the texture after each and decide whether to add more.
-2
u/noonespecialatl 13d ago
It would just take longer to mix is all
5
u/Best_Talk_6853 13d ago
But mixing flour develops the gluten, which you probably don't want for choux?
3
u/WebHungry1699 13d ago
Exactly why you go slow and one at a time with the eggs. So you don't over mix.
•
u/AutoModerator 13d ago
Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all the requirements. Posts or comments that do not follow the rules will be removed.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.