- Why are my cookies flat and greasy?
- How do you fix too many eggs in cookies?
- Is it OK to eat a cloudy egg?
- What are the white things attached to egg yolks?
- Do you remove Chalaza from egg?
- Why do my cookies taste like eggs?
- Why is my cake wet in the middle?
- Why is my cake not cooking in the middle?
- Why do my cakes taste so eggy?
- Why do my cookies get hard after they cool?
- What does a bad egg look like?
Why are my cookies flat and greasy?
Baking soda helps cookies spread outward and upward while cooking.
Adding too little can cause flat, lumpy cookies.
Adding too much butter can cause the cookies to be flat and greasy..
How do you fix too many eggs in cookies?
Adding too many eggs. Using cake flour (or just too much flour) Using too much baking powder….Solutions:Decrease the amount of butter and sugar.Use shortening instead of butter, or a combination of the two if you don’t want to sacrifice that buttery flavor.Add an egg to the dough.Use cake flour or pastry flour.More items…•
Is it OK to eat a cloudy egg?
Clear egg whites are from older, but safe eggs; pinkish egg whites mean the egg is spoiled and a cloudy egg white means it is VERY fresh. Blood spots in egg yolks are safe, but best bet is to remove them before cooking for eye appeal.
What are the white things attached to egg yolks?
It doesn’t float around freely inside the clear egg white, but is anchored to the shell by two little twisted ropes called chalazae (pronounced cuh-LAY-zee), and these are the white things you are talking about. One chalaza connects the yolk at the more pointed end of the egg and the other at the rounder end.
Do you remove Chalaza from egg?
When cracking an egg, there’s really no need to remove the chalazae. They’re OK to eat, and once cooked, the strings disappear. It won’t interfere with cooking, unless you’re whipping up custard or curd, in which case the eggs should be strained for an extra smooth texture.
Why do my cookies taste like eggs?
The eggy taste is probably from cheap eggs, I’ve found that chickens that are fed a better diet taste much better and don’t yield an eggy flavor in cookies. Try pastured / cage free eggs next time. Most drop cookies bake up chewy if you chill the dough prior to baking, and keep an eye on them.
Why is my cake wet in the middle?
This problem can also happen when you open the oven to check your bake during cooking. … Cooking it for too short a while will result in a soggy, sunken middle. The centre of your mixture takes the longest time to heat through, so is typically the final part of your cake to cook through, puffing up to an airy middle.
Why is my cake not cooking in the middle?
The short answer is it hasn’t baked long enough. Heat from the oven moves from the outer edges to the center, from all directions. … Your oven may be too cool or you may have used a pan that’s too small or the shape not called for (a loaf pan instead of a layer-cake pan.) Whatever the cause, the cure is longer baking.
Why do my cakes taste so eggy?
A bitter taste could be due to too much raising agent in the mix. If your cake tastes too much of egg, we don’t recommend reducing the amount of eggs next time. … It’s better to try and mask an overly eggy cake with a dash of edible flavouring, such as good quality vanilla extract.
Why do my cookies get hard after they cool?
Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It’s the same thing that happens to breads, muffins, and other baked goods. The longer they sit, the more stale they become. Thus, the best, most foolproof way to prevent cookies from going stale is to eat them the day they were baked.
What does a bad egg look like?
Look for any pink, blue, green or black discoloration in the yolk or whites, as this may indicate bacterial growth (3, 4). If you notice any signs of discoloration, throw the egg out and wash the bowl with hot, soapy water before testing a new egg. You can also check to see if the whites or yolk of the egg are runny.