Answers to the Questions You’re Asking

Here are two questions from Sheryl and Amy and the answers you’d like to know

Sheryl Greenspan

Question: What, exactly, does the egg do in baking recipes where there is only one egg? I routinely just leave out the one egg in muffins, quick breads, etc., no replacement, and there is no difference in rise, texture, appearance, or flavour.

Answer: Great question, Sheryl!

A lot of recipes – especially ones passed down over the years – are over formulated. Cooks will follow recipes faithfully, doing what they’ve always done, and adding ingredients “just for good measure”, while never really understanding what they’re doing (because they’re not food scientists).

Here’s what’s going on with that solo egg in so many baking recipes.
Some sort of protein source is needed in baked goods to help emulsify the fat in the recipe, ensuring it’s distributed evenly throughout a dough or batter.

An egg is usually included in a recipe as that protein source. It’s there “just for good measure”. But as you’ve noted, it really isn’t needed. The protein in flour, called gluten, is actually sufficient to emulsify the fat in most baked goods.

Now you know.

Amy Stahlke

Question: What’s the rule for using buttermilk? I’ve heard you shouldn’t use baking powder or maybe it’s soda (I forget which one) if you are using buttermilk. Which is it and why??

Answer: Prepare for some mad science, Amy!

Remember those science class papier mâché volcanoes that spew out fizzy lava made from baking soda and dish detergent? The volcano erupts the minute some vinegar is poured into its mouth.

The volcano erupts because the alkaline baking soda reacts with the acidic vinegar, creating furious bubbles (the dish soap adds extra fizz and is just there for show).

The same thing happens when you mix alkaline and acidic ingredients in your baking. The two combine to create carbonated bubbles that make your baked goods fluffy and light. Buttermilk provides the acidic ingredient to activate the baking soda quickly

The upshot is, that you can use baking soda if you’re adding any other acidic ingredients that will initiate the bubbling process.

Now you know