MPH

When it comes to baking cakes and pastries, two structural ingredients come to mind: eggs and flour. Eggs add colour, texture, flavour and richness to the batter. Eggs help bind all other ingredients together and when beaten, eggs act as a leavening agent.

Eggs can also be used as a thickener in custards or creams and are often used to glaze pastries and breads. Egg whites, meanwhile, are used to make meringues or, the dessert du jour, macarons.

In short, eggs are integral (though not essential) for a lot of pastries and cakes. Giving the egg its due is Nutriplus in their new cookbook, Think Out of the Shell.

Read the rest of the review here.