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A Guide To Eggs

The document provides a guide on using eggs in cake fillings, highlighting their role in creating custards and curds. It includes key facts about egg properties, cooking temperatures, and ratios for thickening milk. Additionally, it mentions the freezing duration for egg yolks.

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38 views1 page

A Guide To Eggs

The document provides a guide on using eggs in cake fillings, highlighting their role in creating custards and curds. It includes key facts about egg properties, cooking temperatures, and ratios for thickening milk. Additionally, it mentions the freezing duration for egg yolks.

Uploaded by

bbakerr1230
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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with Amy Kimmel

The Complete Guide to Cake Fillings


A Guide to Eggs in Cake Fillings

Egg yolks and whole eggs are commonly used to create


custards and curds, which are great bases for fillings.

● Eggs can hold up to 4x their weight in liquid


● Cook products made with eggs gently and gradually.
● Egg whites coagulate at 149°F, egg yolks at 158°F, and
whole eggs at 156°F.
● 1 Egg + 2 Tbsp granulated sugar will thicken 1 Cup of
milk.
● 1.5 Whites = 1 whole egg = 2 yolks
● Freeze egg yolks up to 2 months.

1 CakEngage

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