Improv Baking: Eggs, Set the Tempo

Eggs, real or imagined.

Eggs, real or imagined.

By Mary-Grace Koile

A calcium encapsulated embryo filled with the basic building blocks of all life form; protein, fat and water. Namely, Eggs. In their whole form, they help make croissants fluffy, brownies fudgey and cookies chewy. In their separated form, the yolk helps make creme patisserie thick while the whipped whites make angel cakes heavenly.

The tempo in music sets the feeling gage in the human body. In a very basic sense, fast tempos brings one’s energy up while slow tempos bring one’s energy down. Yolks are the slow tempo. They make batters slow and sticky and dense and make baking times stretch out. The whites are the fast tempo. They makes batters light and airy and will bake quickly as the heat is allowed to permeate it’s countless tiny bubbles of air.

The way you mix eggs into a batter makes all the difference in your end product. They most always must be mixed most vigorously. The more elbow grease you invest seems to always yield the most satisfactory textural experience. One of my favourite uses of eggs in baking would have to be brioche. The protein from the eggs is activated along with the protein from milk to give it it’s strong but airy structure.

In the yellow submarine also known as the resonance kitchen, the use of eggs on our vegan menu is replaced with what are commonly known as “flax eggs”. They are made up of 1 part ground flaxseed and 3 parts water. They are whisked together and left to congeal into a gooey mixture resembling whisked eggs. You can even beat flax eggs like you do regular eggs to give your cake or muffin batter an even fluffier crumb. I find when using flax eggs, my one consideration is making sure the flax mixture doesn’t get too gelly before combining with the fat or oil. The fiber of the flaxseed that turns glutenous when activated by a liquid sometimes repels the oil and causes the fat to then remain separate from the batter. If I add the fat to the flax eggs right away, I find they stay together quite nicely.

So, which came first: the egg or the cake. These bird-lizard solar energy convertors we call hens lay, on-the-daily, unfertilized embryos that provide us humans our dose of essential fatty acids and beta-carotine to keep our sight strong and our joints smooth. I knew an old man who ate oatmeal and a boiled egg every morning and lived late into his 90s. And I mean the question comes to my mind at least, why do they lay duds anyway? maybe there’s some scientist out the who can explain for me this phenomena.

Thanks for tuning in, next up…Milk! Dairy! Dairy equivalents! If you have any burning questions, please feel free to comment.