eggs Archives - Food Crumbles

How Food Works

The Science of Macarons – Busted Myths and Tips for Success

Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change...

April 2, 2020

7 min read

Comparing Ingredients

How to Use Aquafaba Instead of Egg Whites to Make Meringue

For years, if not decades, meringues, whether Italian, French or Swiss, relied heavily on eggs to make that light and airy texture. If you didn’t eat eggs, meringues were out of the question. Egg whites are just...

February 4, 2020

6 min read

Deconstructing Recipes

How to Save a Collapsed Italian Meringue (+ Recipe)

Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and...

October 10, 2019

6 min read

Deconstructing Recipes

The Science of Creme Brulee (+ Recipe)

Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee...

June 25, 2019

6 min read

Comparing Ingredients

Baking cake without eggs – Finding the best alternative

Have you noticed how most cake recipes call for eggs? But what if you don’t have eggs on hand, or can’t eat eggs? What if you’re trying to change the texture & flavour and you’re wondering...

April 2, 2019

12 min read

Making Food

Marshmallows – a peak into a fascinating history

It’s like a cloud, white, light and fluffy. A typical example of a foam with plenty of air bubbles throughout coated in sugar and gelatin. It’s a bit of a hassle to make them (though certainly not...

December 20, 2018

6 min read

slice of instant pot cheesecake with some raspberries (2)

Using appliances & tools

How to Make Super Smooth Cheesecake in an InstantPot

When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start thinking about...

October 16, 2018

4 min read

Deconstructing Recipes

Swiss meringue – Science of a stable, delicious pie topping

It is super easy to whip up egg whites and create a light and foamy consistency. The tricky bit though, is to ensure that the air stays inside and doesn’t deflate out again! This is a common challenge, whenever...

July 22, 2018

4 min read

Deconstructing Recipes

How to Make Perfect Chocolate Mousse (Science of Stabilizing Foams)

A good chocolate mousse is super smooth, airy, chocolatey and just melts in the mouth. It’s a great end to a dinner and is definitely one of my favorite desserts. If you want to make it yourself though it can be...

May 12, 2018

8 min read

Genoise cake with jam, nutella and cream

How to Bake Genoise Cake – the Science (+ Troubleshooting)

Back in the days, before they had access to baking powder and baking soda, bakers had to be a bit more creative in how they were going to create light airy cakes and sponges. They couldn’t use the chemical...

May 3, 2018

8 min read

Tag - eggs

The Science of Macarons – Busted Myths and Tips for Success

How to Use Aquafaba Instead of Egg Whites to Make Meringue

How to Save a Collapsed Italian Meringue (+ Recipe)

The Science of Creme Brulee (+ Recipe)

Baking cake without eggs – Finding the best alternative

Marshmallows – a peak into a fascinating history

How to Make Super Smooth Cheesecake in an InstantPot

Swiss meringue – Science of a stable, delicious pie topping

How to Make Perfect Chocolate Mousse (Science of Stabilizing Foams)

How to Bake Genoise Cake – the Science (+ Troubleshooting)

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