You are viewing a single comment's thread from:
RE: Master Baking Class with @ albertocotua ( Weekly Series) Issue no 5
No, I've never done that study.
Normally the eggs I buy are fresh and when I go to work with breads I try to buy them on the same day.
Thank you for reading.
I enjoyed the information! The actions of the eggs in the baking process is amazing. Who knew they did so much in cooked items?
Apparently in glycerine the eggs are protected from bacterial exposure, and can last 6 months with no refrigeration.
Woooow! But the eggs must be previously washed? or direct from the cardboard?
Washed from the nest.
I think they check them by putting them in water. If they are bad, they float.
:)