eggs Archives - Food Crumbles

Comparing Ingredients

Using 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...

March 1, 2020

6 min read

Deconstructing Recipes

Saving collapsed Italian meringue

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 11, 2019

6 min read

Deconstructing Recipes

Science of creme brulee

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...

August 18, 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...

January 4, 2020

12 min read

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...

January 3, 2020

6 min read

slice of instant pot cheesecake with some raspberries (2)

Using appliances & tools

Super smooth Instant Pot cheesecake

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...

January 25, 2020

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...

October 11, 2019

4 min read

Deconstructing Recipes

Chocolate mousse – stabilizing a foam

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...

January 4, 2020

8 min read

Genoise cake with jam, nutella and cream

Genoise cake – A baking guide by unravelling its science

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...

August 18, 2019

8 min read

Deconstructing Recipes

The science of meringue: egg whites & sugar

Have some egg whites left from that ice cream or custard recipe you made? Don’t feel like going through all the hassle of making marshmallows? You will then probably end up using it for an egg white omelet, or...

August 18, 2019

10 min read

Tag - eggs

Using aquafaba instead of egg whites to make meringue

Saving collapsed Italian meringue

Science of creme brulee

Baking cake without eggs – Finding the best alternative

Marshmallows – a peak into a fascinating history

Super smooth Instant Pot cheesecake

Swiss meringue – Science of a stable, delicious pie topping

Chocolate mousse – stabilizing a foam

Genoise cake – A baking guide by unravelling its science

The science of meringue: egg whites & sugar

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