From enriched doughs to laminated doughs, cultured cream to ice cream, and pasta to pastry, eggs are used in a variety of recipes at the Sourdough School. They add richness and colour to sweet and savoury bakes. The protein in eggs acts as a binding agent and adds structure to cakes, while the whipping of an egg white creates the air in a meringue. Eggs are packed with protein and contain several essential nutrients, such as vitamins D, A, B2 and K. They are also an especially good source of antioxidants and tryptophan.
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