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Eggy taste

 
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Pat
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PostPosted: Tue Apr 03, 2007 10:18 pm    Post subject: Eggy taste Reply with quote

It seems like every time I bake something, it ends up just tasting like eggs. I tried the biscotti recipe to a 't' and it tasted eggy. I tried Alton Brown's pate a choux recipe; eggy again.

I'm using regular grade a large eggs. Is there some baking secret I've missed out on?
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Pickles



Joined: 19 May 2006
Posts: 26

PostPosted: Wed Apr 04, 2007 5:06 am    Post subject: Reply with quote

I don't know what is standard over in the US however you might try reducing the egg. try using a medium egg instead.

I don't know if its just me but egg sizes have been getting larger and larger over the last few years, so what was once a standard size is now most likely a small or something!
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SirSpice



Joined: 04 Dec 2006
Posts: 95

PostPosted: Thu Apr 05, 2007 4:14 am    Post subject: Reply with quote

I like the taste of eggs, so I probably wouldn't mind, but it also depends on where you live. I've had eggs in another country that had a lot more flavor than the ones I get here. You could also try cutting some of the yolk out of the recipe and use more egg white.

But again, I like the taste of eggs so I probably wouldn't notice if something tasted more eggy.
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