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EGGS
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Eggs make yeast breads finer and richer, help provide color, volume and also bind the ingredients together.
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Occasionally only the egg yolk is added to doughs for more tenderness.
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Eggs can be used as part of the liquid in your recipe.
USAGE TIPS FOR EGGS
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Do not heat the eggs with the other liquids as they may begin to cook.
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The eggs, however, need to be at room temperature before use. Take them out of the refrigerator one or two hours before baking, or place the uncracked eggs in a small bowl of warm water for a few minutes.
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The standard measurement for an egg is 1/4 cup. A large egg will equal this amount. If the egg is less than 1/4 cup, adjust another lliquid amount to compensate.
STORAGE TIPS FOR EGGS
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Always store eggs in refrigerator.
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To save leftover egg white or egg yolk, mix with 1 Tbsp of water and put in an ice cube tray. Freeze and then store in a plastic bag. It will come in handy when a recipe calls for an egg yolk or egg white wash. Simply thaw one cube in a small dish.