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Definitions of Beaten Eggs:
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Lightly beaten |
Quickly whip
together the egg and the yolk, with a fork, until lightly combined. |
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Beaten until Foamy |
Beat whole
eggs for about 3 to 5 minutes. Stop beating a whole egg foam when it is
well blended and even in texture. Any extra beating will not
necessarily create more foam. |
How to Add Whole Eggs to a
Batter:
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Use room temperature eggs. Adding
cold ones will harden the fat in the recipe and cause curdling of the sugar
and fat mixture. It may also affect the texture of the recipe. |
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Add
room temperature eggs one at a
time to a batter ("How
to Add Eggs"),
usually after creaming the fat and sugar,
until well incorporated after each one. The mixture can curdle (the creamed
butter and sugar will separate) if eggs are added too quickly. |
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Do not overbeat, as the eggs will
form a hard, meringue-like crust on your recipe. |
Do's & Don'ts of Adding Eggs:
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Electric Mixer |
With the mixer on medium, add one at a time
directly to the mixture and beat until fully incorporated after each one. |
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By Hand-Held Mixer or By Hand |
Lightly beat eggs first in a bowl with a fork.
With the mixer on medium, then add in one tablespoon at a time, if time
permits. If not, you can add in one egg at a time and beat until fully
incorporated after each addition. |
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