eggs Archives - Food Crumbles

chocolate cupcakes with swiss chocolate meringue buttercream

Deconstructing Recipes

Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation

Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season...

December 22, 2020

9 min read

Cinnamon french toast with icing sugar and grapes

Deconstructing Recipes

The Science of French Toast – Choosing the Best Ingredients

One of the first foods I learned to cook is French toast. Don’t ask me why, but our school’s cooking classes started by teaching us how to make French toast. Of course, over the next several weekends, I...

August 26, 2020

11 min read

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

Comparing Egg Alternatives for Making Eggless Cakes

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

Tag - eggs

Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation

The Science of French Toast – Choosing the Best Ingredients

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)

Comparing Egg Alternatives for Making Eggless Cakes

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

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