Relationships Between Certain Physical Measurements Upon Fresh and Stored Eggs and Their Behavior in the Preparation and Baking of Cake

Abstract

THE egg production and marketing industry is in fair agreement with the user of table eggs in what should be recognized as desirable culinary qualities. Agreement of investigators and the industry is far from good regarding what are desirable qualities in eggs to be used for baking. Some evidence has been presented and, indeed, interpreted to indicate that certain characteristics which seem desirable for eggs for table use are of little value, or even undesirable, in eggs to be used for baking purposes.It is generally recognized that an egg which breaks out with its yolk well centered and embedded in considerable quantities of firm albumen is far more attractive for table purposes than one which lacks these characteristics. Hunt and St. John (1931) have shown that, under the experimental conditions they employed, angel food cakes from the thin portion of egg white were larger in volume than angel food .